Sailor's Stew Casserole

Author: Canadian Living

A wonderful and hearty meal for a cold Canadian winter evening.

  • Portion size 6 servings
  • Credits : mariaxithalis


  • 3 lbs chuck steaks
  • 2/3 cups flour
  • 1/4 cup vegetable oil
  • 1 tablespoon butter
  • 1 lb potato peeled and sliced thickly
  • 4 onions sliced
  • 2 carrots sliced thickly
  • 1 teaspoon whole black peppercorns
  • 3 3/4 cups beer
  • 2 bay leaves
  • 2 1/2 cups beef stock
  • 1/4 cup soy sauce


1. Preheat oven to 180C/350F. Trim meat of excess fat and sinew and cup in 2 cm cubes. Toss meat lightly in flour; shake off excess. Heat oil and butter in heavy-based pan. cook meat quickly in small batches until well browned; drain on absorbent paper. 2. In a deep casserole, alternate layers of meat, potatoes, onions and carrots, sprinkle with peppercorns. Pour in beer, bay leaves, beef stock and soy sauce. 3. Bake, uncovered, for 1-1/2 hours, or until meat is tender. Serve with crusty bread. Note: Use old, floury potatoes, as they break down during cooking and thicken the sauce.
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Sailor's Stew Casserole