Sailor's Beef with Tomato Puree
- 600 g (1.32 lb) beef cut into 1-inch (2.5 cm) cubes
- 1 kg (2.2 lb) potatoes peeled and cut into 1-inch (2.5 cm) thick slices
- 3 yellow onions chopped
- 330 ml (1 3/8 cups) dark beer
- 200 ml (5/6 cup) water
- 30 ml (2 tablespoons) tomato puree
- 100 ml (6 3/4 tablespoons) fresh parsley chopped
- 1 bay leaf
- 30 ml (2 tablespoons) butter
- Salt and freshly ground black pepper to taste
1. Peel the potatoes and cut into 1-inch (2.5 cm) thick slices
2. In a large skillet melt 1 tablespoon (15 ml) butter over medium heat
3. Add the chopped onions and sauté until lightly browned about 5 minutes then transfer to a plate
4. In the same skillet add another tablespoon (15 ml) butter and increase heat to medium-high
5. Add the beef cubes and sear until browned on all sides about 3-4 minutes per side then remove from heat
6. In a large pot or Dutch oven layer half the potatoes half the sautéed onions and half the beef
7. Repeat the layers ending with potatoes on top
8. Season each layer with salt and pepper and place the bay leaf in the center
9. Pour the tomato puree dark beer and water evenly over the top
10. Bring to a gentle simmer over low heat
11. Cover and cook for 1 1/2 to 2 hours or until the beef is fork-tender
12. Discard the bay leaf before serving and sprinkle with chopped parsley
- large pot
- frying pan
- cutting board
- knife
- spatula
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