This is absolutely comfort food and is so easy to make. Sailor’s steak got its name because it was traditionally made on ships, often in a pot rather than baked in the oven like this version. Also, cheaper cuts of meat were typically used instead of top-round beef. Slowly cooking it under a lid for a long time created a flavorful dish. My favorite part of this dish is the crispy and crunchy potatoes on top of the stew after you have removed the ready stew from the oven.

Sailor’s Steak is modern Finnish kitchen.

Ingredients (4 servings)

• 600 g beef top round
• 1 1/2 tsp salt
• 3 (approx. 300 g) onions
• 1 kg (10–12 pcs) potatoes (starchy variety)
• 2–3 tbsp canola oil
• 5 dl water
• 3 Knorr Builloin Pur beef stock capsules
• 10 allspice berries
• 2 bay leaves
• 1 can (3.33 dl) dark beer (I use Guinness)

Preparation (over 60 min)

1. Take the beef out of the fridge about an hour before cooking to bring it to room temperature.
2. Cut the beef in half and slice the pieces into thin slices. Season with salt. Peel and slice the onions.
3. Wash the potatoes and peel them if you prefer. Slice them into thin slices.
4. Brown the beef slices in canola oil in 3–4 batches on both sides. Transfer the slices to a plate to rest. Brown the onions as well and transfer them to the plate.
5. Turn off the heat and pour the juices from the meat plate into the frying pan. Add water and beef stock. Stir well to incorporate the flavors from the pan into the broth.
6. Layer the ingredients in a casserole dish, starting and ending with a layer of potatoes. Sprinkle allspice and bay leaves between the layers.
7. Pour the beer over the ingredients and add enough of the broth from the pan to cover them. Cook for about 2 hours at 175°C, covering the dish with a lid halfway through cooking. If cooking on the stove, simmer on low heat for about an hour. Serve with pickles, pickled beets, and salad.