Swedish Stew (kalops) (elk, Beef, Or Reindeer)

Total Time: 1 hr 45 mins
Preparation Time: 10 mins
Cook Time: 1 hr 35 mins

Ingredients

• Servings: 5


• 1 1/2 lbs bottom round beef roast (2 1/4 lbs if using bone-in) or 1 1/2 lbs elk roast (2 1/4 lbs if using bone-in) or 1 1/2 lbs reindeer meat, cut into 1-inch cubes (2 1/4 lbs if using bone-in)


• 3 tablespoons flour


• 2 1/2 teaspoons salt


• 2 tablespoons butter (i use 1 tbsp each) or 2 tablespoons olive oil (i use 1 tbsp each)


• 2 onions, cut into wedges


• 10 whole allspice or 2 teaspoons ground allspice


• 2 bay leaves


• 2 1/4 cups water or 2 1/4 cups beef broth


• 2 carrots, peeled & sliced


• 4 potatoes, cubed

Recipe

• 1 coat the beef with flour and salt.


• 2 in a large, heavy pot or dutch oven, melt the butter.


• 3 sauté the meat until browned on all sides.


• 4 add the onions and sauté for a few minutes with the meat.


• 5 add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.


• 6 add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).


• 7 stir occasionally to keep from sticking, and if needed, add more water.


• 8 add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).