Sjömansbiff — Sailor's Beef Chuck & Potato Bake with Onions

Ingredients

• 1½ lb Beef Chuck, sliced ½ inch thick
• 3 Onions, sliced
• 2 lb waxy potatoes, sliced ¼ inch thick
• 3 tbsp butter
• 1 bottle (12 oz) dark lager
• 1 cup beef broth
• 2 bay leaves
• 2 tbsp chopped parsley
• Salt and black pepper

Method

1. Season the Beef Chuck and brown it in 2 tbsp of the butter over high heat, in batches, until well crusted. Set aside.
2. Drop the heat to medium and cook the Onions in the same pan until deeply golden, scraping up everything stuck to the bottom, 10 minutes.
3. Layer potatoes, meat, and Onions in a Dutch oven, seasoning as you go, and finish with a potato layer. Tuck in the bay leaves.
4. Pour the beer and broth over — it should come three-quarters of the way up, not cover the top layer. Dot with the last butter.
5. Cover and bake at 325°F (165°C) for 90 minutes, uncovering for the final 20 so the top potatoes brown. Rest 10 minutes and scatter parsley over.