📝 About This Recipe
This soul-warming stew celebrates the rustic tradition of 'Grytbitar'—perfectly marbled cubes of beef or game—paired with the smoky depth of artisanal Scandinavian sausage. Slow-simmered in a rich gravy of forest mushrooms, juniper berries, and a touch of cream, it embodies the cozy essence of 'Hygge' on a plate. The combination of tender braised meat and the snap of quality charcuterie creates a complex flavor profile that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Meats
- 800 grams Beef Chuck or Venison (Grytbitar) (cut into 3cm cubes, patted dry)
- 300 grams Smoked Isterband or Kielbasa-style Sausage (sliced into 1cm thick rounds)
- 3 tablespoons Unsalted Butter (for searing)
The Aromatics and Vegetables
- 2 medium Yellow Onion (finely diced)
- 3 large Carrots (peeled and sliced into thick coins)
- 250 grams Chanterelle or Cremini Mushrooms (cleaned and halved)
- 3 pieces Garlic Cloves (minced)
The Braising Liquid
- 700 ml Beef Stock (high quality or homemade)
- 150 ml Heavy Cream (room temperature)
- 6-8 pieces Dried Juniper Berries (lightly crushed)
- 4 pieces Fresh Thyme Sprigs
- 2 pieces Bay Leaves
- 1 tablespoon Soy Sauce (for umami and color)
- 1 tablespoon Blackcurrant Jelly (Gelé) (for a hint of sweetness)
- to taste Salt and Freshly Cracked Black Pepper
👨🍳 Instructions
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1
Begin by patting the grytbitar (meat cubes) very dry with paper towels; this ensures a deep brown crust rather than steaming. Season generously with salt and pepper.
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2
Heat 1 tablespoon of butter in a heavy-bottomed Dutch oven over medium-high heat. Sear the meat in batches, making sure not to crowd the pan, until deeply browned on all sides (about 5-7 minutes per batch). Remove to a plate.
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3
In the same pot, add the sliced sausages. Fry until they are slightly crisp and have rendered some of their smoky fat. Remove and set aside with the beef.
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4
Lower the heat to medium and add the remaining butter. Sauté the onions and carrots for about 5 minutes until the onions are translucent and starting to soften.
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5
Add the mushrooms to the pot and cook until they release their moisture and turn golden brown, roughly 6-8 minutes.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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7
Deglaze the pot by pouring in a splash of the beef stock, scraping the bottom with a wooden spoon to release all the flavorful 'fond' (browned bits).
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8
Return the seared beef grytbitar and any accumulated juices to the pot (keep the sausages aside for now to maintain their texture).
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9
Pour in the remaining beef stock, soy sauce, and blackcurrant jelly. Add the crushed juniper berries, thyme, and bay leaves.
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10
Bring to a gentle boil, then reduce the heat to very low. Cover with a tight-fitting lid and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
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11
Once the beef is tender, stir in the heavy cream and the reserved fried sausages. Let it simmer uncovered for another 10-15 minutes to thicken the sauce naturally.
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12
Taste and adjust seasoning. Remove the thyme sprigs and bay leaves before serving. The sauce should be glossy and coat the back of a spoon.
💡 Chef's Tips
Always sear meat in batches; if you add too much at once, the temperature drops and the meat boils in its own juices. Crushing the juniper berries is essential to release their piney, citrus-like aroma which cuts through the richness of the meat. If the sauce is too thin, mix a teaspoon of cornstarch with cold water and stir it in at the end, but a slow reduction is always tastier. For the best flavor, make this dish a day in advance; the spices and smoked sausage flavors deepen significantly overnight.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes with plenty of butter and a pinch of nutmeg. Always include a generous spoonful of tart lingonberry jam on the side to balance the savory gravy. Pair with quick-pickled cucumbers (Pressgurka) for a refreshing, acidic crunch. A glass of robust Swedish porter or a full-bodied red wine like Syrah complements the smoky notes perfectly.