Captain’s Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Skipperlabskovs, which translates as ‘the captain’s stew’, is a beef and potato stew traditionally cooked for sailors while out at sea. The beef was cured with salt then stewed slowly with potatoes. This recipe was given to us by chef Martin Petersen.


  • 1 kg stewing beef, such as chuck
  • 80 ml (1⁄3 cup) vegetable oil


Cut the beef into large pieces, about 2.5 cm chunks. Season well.

Heat the oil in a large, deep saucepan over medium–high heat, add the beef and fry, turning, for 8–10 minutes until golden brown all over. Drain on paper towels. Add the onions to the pan and cook for 5 minutes, then deglaze the pan with vinegar and stock, scraping the base of pan. Add the thyme and bay, then return the b