Swedish Beef Stew: Kalops

submitted by isabel.brattkull
from Sweden

Everyday cooking at its best, perfect for a cold winter's day.

4 - 6 portions

2 lbs. (1 kg) chuck roast or top round
2 tablespoons butter, margarine, or oil
2 onions
3 tablespoons all-purpose flour
1 1/2 - 1 3/4 cups (300 - 400 ml) water
1 tablespoon salt
10 whole allspice
2 bay leaves

Cut up the meat in large cubes and brown in butter, margarine, or oil in
a sauté pan. Slice the onions
in wedges and brown a few minutes together with the meat. Sprinkle with
flour, stir well, and dilute
with water. Add salt and spices. Cover and braise over low heat until
the meat is tender and loosens
from the bone. This should take about 1 - 1 1/2 hours, depending on the
quality of the meat. Stir occasionally
to keep meat from sticking to the bottom of the pan. Add more water if
the sauce is too thick.
Serve together with boiled potatoes, lingonberries or pickled beets, and
a green cabbage salad.
This dish is absolutely delicious, even if it takes some time to make
it. In my family, we add carrots
in pieces to the pot as well.



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