Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Skipper Stew

Tuck into this hearty, Scandinavian dish for a comforting, cosy supper. This recipe is bound to leave you with a feeling of hygge, especially when enjoyed by a roaring fire after a long, brisk walk.

Introduction

This dish is a hearty, down-to-earth stew, originally made on ships (hence the name), and is great for a brisk autumn day. Instead of brisket, you can use leftover meat, making it even more down-to-earth and hyggelig

This recipe is extracted from The Little Book of Hygge. 

Read more Read less

Ingredients

750g brisket
3 onions
100g butter
3-4 bay leaves
10-12 black peppercorns
1l chicken stock
1 1/2kg potatoes
salt and pepper
a handful of chives
pickled beets
Rye bread

Method

Cut the brisket into bite-sized chunks.

Peel and chop the onions.

Melt the butter in a thick-bottomed pot and saute the onions until they are translucent (they should not brown).

Add the meat, bay leaves and peppercorns, then pour the boiling chicken stock into the pot. It should just cover the meat and onions.

Cover and leave to simmer for about forty-five minutes. Peel the potatoes and cut them into bite-sized pieces.

Put hald the potatoes on top of the meat and put the lid back on.

After fifteen minutes, stir the contents of the pot and add the rest of the potatoes – and a bit of extra chicken stock if needed. Simmer for another fifteen to twenty minutes on a low heat, remembering to stir frequently so the stew doesn't get burnt on the bottom. The aim is for the meat to be sitting in a potato mash but for there to still be whole pieces of tender potato. 

Season with salt and pepper, and serve hot with a pat of butter, a generous amount of chives, pickled beets and rye bread. 

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week