One-Pot Steak and Potato Winter Stew

This recipe is 100 years old and was originally made with leftovers.

One-Pot Steak and Potato Stew

This is classic Scandinavian comfort food, and probably my favourite: a mash cooked with meat and flavourings, served with chives and pickled beetroot. I always make double quantity because it tastes even better the second day. This recipe is 100 years old and was originally made with leftovers. Later, after World War II, it became popular in restaurants in Copenhagen, especially in the restaurant in Tivoli Gardens.

Serves: 5


  • 500g chuck steak, or cut of your choice
  • 30g butter
  • 600ml water
  • 125g onions, chopped
  • 3 bay leaves
  • 3 thyme sprigs
  • 2 cloves
  • 1/2 tablespoon peppercorns, lightly crushed
  • 1/2 tablespoon coarse sea salt
  • 1kg potatoes

To serve (optional)

  • 3 tablespoons chopped chives
  • pickled beetroot
  • slices rye bread



Cut the steak into 2cm cubes. Heat one tablespoon of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to the boil, skimming off any froth from the surface. Add the onions, bay leaves, thyme sprigs, cloves, peppercorns and salt and let it simmer for one hour.

While it is simmering, peel the potatoes and cut into 2cm cubes. Add to the meat and let it simmer for 30-40 minutes, or until the meat is very tender and falls apart easily. Drain off any excess water then stir in the remaining two tablespoons of butter. Mix the potatoes and meat together into a mash, with the stew remaining lumpy. Serve sprinkled with chopped chives and, if you wish, the pickled beetroot and rye bread.

Recipe taken from Scandinavian Comfort Food by Trine Hahnemann

The Scandinavians excel at comfort around family and friends, in a good atmosphere, with long meals, and an emphasis on relaxation and the simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking, and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.

You can purchase Scandinavian Comfort Food at

Published by Quadrille Publishing.  



    To make a comment, please register or login
    14th Jun 2018
    I’d like to make this but the recipe doesn’t seem to match the ingredients in the photo. Olives aren’t mentioned in the recipe & is that eggplant in the pot too, or is that the beetroot added after? Thanks.
    14th Jun 2018
    Skip the butter for a start especially the added part.
    15th Jun 2018
    The alternative to butter is Not good for you.
    15th Jun 2018
    Somehow I don't think the photo is of this recipe. It wouldn't be very tasty as it only has water for the base. Surely you would want a flavoursome stock? I'd sooner the unhealthy Chinese food from a previous story. Think I'll give this one a miss thanks :(

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