Stew with Meat and Potatoes


A comforting bowl of warm stew is perfect on a cold winter’s day. This is a classic Danish stew called “Skipperlabskovs” and is made with beef and potatoes.


Beef and potatoe stew

500 gram Brisket

1 l Water

2 pcs. Onion

50 gram Butter

0.5 l Water

1 pcs. Stock cube

3 pcs. Bay leaf

2 tsp. Salt

5 pcs. Peppercorns, whole

800 gram Baking potatoes

Chives to taste


Prepare the meat

Cut the meat into bite-sized pieces. It will shrink when cooked, so do not cut them too small.

Put the meat and 1 liter of water in the pot. Start the program and let the water come to a boil. Let the meat simmer for 1-2 minutes. This removes any impurities from the meat which would otherwise make the sauce cloudy.

Drain and discard the cooking water. Rinse the meat in clean water to wash away any remaining impurities.

Sauté the onions

Peel the onions and cut them into rough chunks.

Add butter and the onions to the pot. Fry until the onions are translucent. They should not gain any color.

Poach the meat

When the onions are clear, add ½ liter of water, the stock cube, bay leaves, salt and peppercorns.

Let it simmer for 1 hour.

Cook the first potatoes

Peel half of the potatoes and cut them into bite-sized pieces. Add them to the pot and let it simmer.

The idea behind dividing the potatoes and adding them in two batches is that one portion should be like mash, thickening the sauce. So, it needs to cook for a bit longer.

The other portion should be tender but keep its shape.

Add the remaining potatoes

Mash the potatoes that have simmered in the stew, so they can thicken the sauce.

Peel the remaining potatoes and cut them into bite-sized pieces. Add them to the pot and let it simmer until they are tender.

Serve the stew topped with finely chopped chives.