Old Recipe for Danish Stew Stuvet Oksekd
Transport yourself to the heart of Denmark with this comforting "Old Recipe for Danish Stew Stuvet Oksekød," a traditional dish brimming with rich flavors and rustic charm. Tender cubes of seared beef are slowly simmered in a velvety, milk-based sauce infused with aromatic bay leaf, nutmeg, and ground white pepper. Hearty carrots and golden sautéed onions add bursts of sweetness and texture, while the luxurious roux-based broth provides the perfect balance of creaminess and depth. Ideal for a cozy family meal, this classic Danish beef stew pairs beautifully with boiled potatoes or rustic rye bread for an authentic Nordic dining experience. Ready in just under two hours, this recipe is a true labor of love that rewards you with a bowl of ultimate comfort.
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Recipe Information
Ingredients
- 500 grams Beef chuck (cubed)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 400 milliliters Whole milk
- 200 milliliters Beef broth
- 1 medium Onion (finely chopped)
- 2 medium Carrots (sliced into rounds)
- 1 leaf Bay leaf
- 0.5 teaspoons Ground white pepper
- 1 teaspoons Salt
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of butter in a large, heavy-bottomed pot over medium heat.
Add the cubed beef and sear until browned on all sides, about 5–7 minutes. Remove the beef from the pot and set it aside.
In the same pot, melt the remaining butter and add the chopped onions and carrots. Sauté until the onions are translucent, about 3–4 minutes.
Sprinkle the flour evenly over the vegetables in the pot, stirring constantly to create a roux. Cook for 2–3 minutes to remove the raw flour taste.
Gradually add the milk and beef broth to the pot, stirring constantly to avoid lumps. Allow the sauce to thicken, which should take about 5 minutes.
Return the browned beef to the pot, along with the bay leaf, salt, pepper, and nutmeg (if using). Stir to combine.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 60–75 minutes. Stir occasionally to prevent sticking, and add more broth if the stew becomes too thick.
Taste and adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaf and serve hot, garnished with fresh chopped parsley. Pair the dish with boiled potatoes or rye bread for a complete meal.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 27.9 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 648 mg | 50% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
