Seamen’s Stew

Seamen’s Stew is a delicious and filling stezo – almost a meal in itself. It may be accompanied by a mixed or green salad and lots of chilled lager.

2 oz. plus

1 tablespoon butter 2 lb. rump steak, cut into 4-inch pieces l-½ teaspoons salt

1 teaspoon black pepper

2 large onions, sliced

2 garlic cloves, crushed

2 lb. potatoes, peeled and thinly sliced

10 fl. oz. pale beer

2 bay leaves

1 tablespoon chopped fresh parsley

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add half of the steak pieces and a ½ teaspoon of salt and pepper. Cook for 2 to 3 minutes on each side or until the meat is lightly browned all over.

With a slotted spoon, remove the steak from the pan and keep warm while you brown the remaining steak pieces in the same way, using another 1 ounce of the butter, ½ teaspoon of salt and the remaining pepper. Remove the steak from the pan and keep warm.

Melt the remaining butter in the frying-pan. When the foam subsides, add the onions and garlic and fry, stirring occa- sionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat.

Arrange one-third of the potatoes on the bottom of a large, heatproof casserole and sprinkle over one-third of the remaining salt. Place half the steak on top of the potatoes. With a slotted spoon, lift half the onions and garlic out of the frying-pan and arrange them over the meat. Repeat the process until all the ingredients are used up, ending with a layer of potatoes.

Add the beer to the frying-pan and place the pan over high heat. Bring the liquid to the boil, scraping with a wooden spoon to dislodge any sediment adhering to the bottom of the pan. Remove the pan from the heat and pour the liquid into the casserole. Add the bay leaves and cover the casserole.

Put the casserole in the oven and cook for 1 to 1 hours or until the meat is tender. Remove the casserole from the oven, sprinkle over the parsley and serve immediately, straight from the casserole.

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