Scandinavian Beef Stew

Scandinavian Beef Stew Recipe

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Bonnie Beck


This is my son, Jon, favorite stew. I know he is waiting for the cool weather and rains to come as that is when I make it.

I usually use a pressure cooker when I make this, but I will post the recipe for just using the stove.

★★★★★ 2 votes
30 Min
4 Hr


3 lb
lean organic beef, trimmed of silver
6 Tbsp
organic raw butter
1 lb
fresh mushroom...button, or mixed, sliced
2 medium
onions, sliced thinly
1 tsp
fine sea salt
1/2 tsp
freshly ground pepper, i love using a mixture of pepper
a pinch of allspice
oregon myrtle leaf, or you can use bayleaf
2 c
of beef bouillon or you can use 2 beef bouillion cubes and 2 cubes of water
3 Tbsp
all purpose flour
1/2 c
1/4 c
sour cream

How to Make Scandinavian Beef Stew


  • 1Saute mushrooms in a little butter, remove from pan and set aside.
  • 2Brown the meat in remaining butter. Add salt and pepper. Remove meat.
  • 3Add the onions and cook until transparent. Add the meat back in.
  • 4Add the allspice, myrtle leaf, and bouillion.
  • 5Cook covered until meat is tender, on a medium low fire. Add more liquid if needed.
  • 6Mix the flour and water together ( do this even before I start the stew, I add the flour and water together in a jar and shake it, then shake again before I add it to the stew. That way I don't have any lumps.) Add slowly to stew and stir constantly until thick.
  • 7Lightly stir in the mushrooms.
  • 8Take off stove and stir in the sour cream slowly.
  • 9Return to low heat until hot...DO NOT LET IT BOIL or the sour cream will cruddle.
  • 10Serve over a baked potatoes or noodles or boiled potatoes

Printable Recipe Card

About Scandinavian Beef Stew

Course/Dish: Beef
Hashtag: #stew