Norwegian Sailor’s Stew (Skipperlabskava)

1 1/2 pounds chuck roast
1 cup flour (for dredging)
2 large onions, sliced in rings
3 tablespoons butter
4 medium potatoes, sliced
2 tablespoons olive oil
1 1/2 cups beef stock
1/2 cup beer
2 tablespoons chopped fresh parsley
salt and pepper (to taste)

Slice roast into 1/4 inch thick slices and pound to tenderize. (Beef is easier to slice if it’s been frozen for about two hours.)

Dredge beef slices in flour and set aside.

Cut potatoes into 1/2 inch thick slices. Pour olive oil in a baking sheet and spread potatoes on sheet, turning over once to coat with oil. Sprinkle with salt and pepper. Broil potatoes under 400 degree F broiler. When potatoes begin to brown, turn over and broil on the other side. Remove from oven and set aside.

In a large pan, sauté onion slices in butter until soft and translucent. Set aside.

In the same pan over high heat, brown the pieces of meat on both sides. Sprinkle with salt and pepper. (You may have to brown the meat in batches.)

Remove the meat, add beef broth and gently scrape the drippings loose from bottom of pan. Add layer of beef back into the pan with broth. Add another layer of onions. Add a third layer of potatoes. Continue until all ingredients are used up.

Pour beer over top. Put lid on pan and simmer for about 2 hours or until meat is tender. Sprinkle with parsley. Add salt and pepper to taste.