Creamy Swedish Beef with Crispy Potatoes Recipe

Ingredients

500g beef stir-fry strips
1 onion
2 garlic cloves
A handful of dill
200g chestnut mushrooms
3 carrots
1 tbsp caraway seeds
1 beef stock cube
114 ml double cream
1kg new potatoes
3 tbsp olive oil
200-400ml boiling water
Sea salt
Freshly ground pepper
4 tbsp cold water (optional)

Add Ingredients To Basket

Method

1. Getting started: Warm a large frying pan (or casserole, if you’re braising the beef on the hob) for 2 mins, then add 1 tbsp olive oil and the beef stir-fry strips. Fry, stirring every so often, for 8-10 mins till the beef is browned all over.

2. While the beef cooks, peel and thinly slice the onion. Peel and thinly slice the garlic. Finely chop the dill stalks, setting the feathery fronds aside for later. Thickly slice the mushrooms. Trim, peel then thickly slice the carrots. From this point, follow the method for cooking the braise in the slow cooker or on the hob.

3. In the Slow Cooker: Tip the beef into a 3½ ltr slow cooker. Add in the onion, garlic, dill stalks, mushrooms and carrots. Tip in 1 tbsp caraway seeds and crumble in the beef stock cube. Pour in 200ml boiling water and add a good pinch of salt and pepper. Stir well then pop on the lid. Set the slow cooker to medium and cook for 8 hrs. For a faster braise, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

4. When the beef has 1 hr left to cook, preheat your oven to 180°C/Fan 160°C/Gas 4. Scrub the potatoes then slice them as thinly as possible – approximately ½cm thick.

5. Line a baking tray with baking paper and lay the potato slices on the tray. Pour over 2 tbsp olive oil and scatter over some salt and pepper then, using your hands, gently toss the potato slices to coat them in the seasoning and oil. Make sure the potatoes are arranged in a single layer – use an extra tray if you need to. Slide the potatoes into the oven and cook for 35-40 mins till golden and crisp.

6. When the beef is cooked, swirl in half the pot of double cream. Add half of the dill leaves and stir together. Taste the beef and add a pinch more salt and pepper if you think it needs it. Serve with a generous pile of crispy roasted potatoes, garnished with the remaining dill.

7. On the Hob: When the beef is browned, lift it out of the pan and pop in a bowl. Add 4 tbsp water to the pan then add the onion and mushrooms. Fry on a medium-low heat, stirring now and then, for 8 mins till softened and lightly coloured. Add the garlic and 1 tbsp caraway seeds. Cook for 2 mins.

8. Add the carrots and dill stalks to the pan. Tip the beef back in. Pour in 400ml boiling water. Crumble in the stock cube and add some salt and pepper. Cover with a lid and simmer on a medium heat for 1 hr till the carrots are soft and the beef is tender. The sauce should have reduced and thickened. Stir every now and then and if the sauce is looking dry, add a splash or 2 of water.

9. As soon as the beef is simmering, heat your oven to 180°C/Fan 160°C/Gas 4. Scrub the potatoes then slice them as thinly as possible – approximately ½cm thick.

10. Line a baking tray with baking paper and lay the potatoes on the tray. Pour over 2 tbsp olive oil. Scatter over some salt and pepper then, using your hands, gently toss the slices in the seasoning and oil. Make sure the potatoes are arranged in a single layer – use an extra tray if you need to. Slide the potatoes into the oven and cook for 35-40 mins till golden and crisp.

11. When the beef is cooked, swirl in half the pot of double cream. Add half of the dill leaves and stir together. Taste the beef and add a pinch more salt and pepper if you think it needs it. Serve with a generous pile of crispy roasted potatoes, garnished with the remaining dill.