This classic Scandinavian comfort food dish is probably my favorite: a mash cooked with meat and flavorings, served with chives and pickled beetroot. I always cook enough for two days, because it is even better the second day. This recipe is 100 years old and originally it was made with leftovers. Later, after the Second World War, it became popular in restaurants in Copenhagen, especially in the restaurant in Tivoli Gardens.
FOR THE STEW
- 1 kg / 2 lb 3oz chuck steak
- 50 g / 3 Tbsp butter
- 1.2 litres / 5 cups water
- 250 g / 9oz onions chopped
- 6 bay leaves
- 6 thyme sprigs
- 4 cloves
- 1 Tbsp peppercorns lightly crushed
- 1 Tbsp coarse sea salt
- 2.5 kg / 5½ lb floury potatoes
- 6 Tbsp chopped chives
- Pickled beetroot
- Slices of rye bread
- Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
- Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
- While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
- Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
- Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.