Sailor's Beef Stew in a Clay Pot
- 1.3 lb (600 g) beef fillet, sliced
- 2.2 lb (1 kg) firm potatoes
- 1 2/3 cups (400 ml) beef or vegetable broth
- 1 1/3 cups (300 ml) dark beer
- 3 yellow onions, thinly sliced
- 1 bay leaf
- 8 whole white peppercorns
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp dried thyme
- 1 tbsp (15 g) butter, for frying
- salt and pepper, to taste
1. 1. Begin by soaking the clay pot in cold water for about 30 minutes. This will help the pot absorb moisture and prevent cracking during cooking.
2. 2. Peel the onions and potatoes and slice the potatoes into 1/4 inch (1/2 cm) thick rounds.
3. 3. Season the sliced beef with salt and pepper. Heat the butter in a large pan over medium-high heat and quickly sear the beef on both sides until browned. Remove from the pan and set aside.
4. 4. In the same pan, lightly sauté the thinly sliced onions until softened and slightly caramelized.
5. 5. Arrange a layer of potatoes in the bottom of the soaked clay pot. Season with salt and pepper. Add a layer of seared beef, followed by a layer of sautéed onions, and a sprinkle of chopped parsley. Repeat these layers until all ingredients are used, finishing with a layer of potatoes on top.
6. 6. Pour the beef broth and dark beer into the clay pot until the liquid just covers the top layer of potatoes. Sprinkle the dried thyme, bay leaf, and white peppercorns over the surface.
7. 7. Place the clay pot on the bottom shelf of a cold oven. Turn the oven temperature to 400°F (200°C) and cook for approximately 1 1/2 hours or until the beef is tender and cooked through.
8. 8. Carefully remove the clay pot from the oven and let it rest for 10 minutes before serving. Garnish with freshly chopped parsley and enjoy!
- clay pot
- frying pan
- cutting board
- chef's knife
- spoon
- oven
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