Flensburg Stew

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew

2 tablespoons corn oil
600 g [1,3 lb] of stew beef
2 large onions
125 g [4,4 oz] of mushroom
1 teaspoon of merian
1 bottle of lager
1 1/2 dl [0,3 pt] crême fraiche
Salt, pepper


[1] Heat the oil in a saucepan and brown the meat, cut it first in thick squares, and then every square once or twice in strips. Take the meat up when it is well browned on all sides.

[2] Cut onions and mushrooms in thin slices separately. Brown the onions in the grease in the pan. Put the meat back, add the mushroom and beer and sprinkle with salt, pepper and merian. Bring the dish to a boil and let it simmer at low heat for 1-11/2 hour until the meat is very tender.

[3] Stir in the crême fraiche. Taste and sprinkle with chopped parsley.

4 servings.
Suitable for freezing

Advice: It is best to freeze the dishes before the crême fraiche is added. Before serving, warm up the stew until it is completely thawed. Simmer for 15 minutes and then add the creme fraiche.