Danish Stew(Sailor'S Stew; Skipperlabskovs)

• 1 1/2 to 2 lb. stewing beef
• 2 1/2 c. water
• 12 onions, cut into rings
• 1 to 2 bay leaves
• 1 1/2 lb. potatoes, cubed
• pepper to taste
• salt to taste
• chopped parsley or chives
• small plops cold butter
• chopped smoked ham

1. Remove excess fat from meat, cut it in 1 to 2-inch cubes and put in saucepan with water.
2. Bring to a boil and remove any film which may form.
3. Add onions and bring to a boil again.
4. Add bay leaves. Cover with lid and continue cooking over low heat for about 1 hour.
5. Add cubed potatoes; cook until meat is tender and potatoes have become so soft that they thicken the gravy and have the consistency of mashed potatoes.
6. Season with salt and pepper. Pour into serving dish; sprinkle with chopped parsley or chives. Top with small plops of butter.
7. Serve chopped smoked ham separately.
8. Serve with dark rye or rye bread.

stewing beef, water, onions, bay leaves, potatoes, pepper, salt, parsley, butter, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641325 (may not work)