Best Beef Stew Meat Swedish Collops With Bourbon Recipes

SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)

Steps:

• Coat the beef with flour and salt.
• In a large, heavy pot or dutch oven, melt the butter.
• Sauté the meat until browned on all sides.
• Add the onions and sauté for a few minutes with the meat.
• Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
• Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
• Stir occasionally to keep from sticking, and if needed, add more water.
• Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

KALOPS (SWEDISH BEEF STEW)

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.

INSTANT POT® BOURBON BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic; cook and stir until starting to soften, 3 to 5 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Pour in bourbon and scrape up any browned bits off the bottom of the pot.
• Cancel Saute function. Add potatoes, black beans, corn, mushrooms, and carrots to the pot. Sprinkle salt, chili powder, pepper, cumin, and cinnamon over the beef and vegetables. Stir. Close and lock the lid. Select Stew function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Make sure all the pressure has released and the valve has dropped before you open the lid.

SWEDISH BEEF STEW (KALOPS )

Steps:

• 1. Cut the beef into 1/2-inch cubes, and dry the beef cubes with a paper towel (which helps to ensure even browning). Toss the cubed beef with flour to coat on all sides.
• 2. Heat the oil and butter in a Dutch oven or stockpot over medium heat. Add the beef, and sauté for about 5 minutes or until beef is evenly browned on all sides.
• 3. Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
• 4. Stir in 2 Tbsp flour. Pour in the red wine and enough beef stock to just cover the beef. Add salt and 5 white peppercorns (or 1 to 1 1/2 tsp white pepper), adjusting salt and pepper to taste.
• 5. Reduce the heat to medium-low, cover the stockpot, and simmer for about 1 1/2 hours or until the beef is cooked and tender, stirring frequently to prevent sticking. Skim off fat, if needed.
• 6. Ladle onto plates, and serve with boiled potatoes and pickled red beets.

GREAT-GRANDMA ELLEN'S SKåNSK KALOPS (SWEDISH BEEF STEW) RECIPE - (3.5/5)

Steps:

• Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.

BEEF STEW MEAT (SWEDISH COLLOPS) WITH BOURBON

Steps:

• 1. Combine flour,salt & pepper and coat stew meat. Heat oil in skillet and brown meat on all sides. Place in Tender Cooker.
• 2. Combine onion, cranberry sauce & bourbon, stir into the meat. Add bay leaf. The alcohol in the bourbon cooks out, just the wonderful flavor remains.
• 3. Add gasket, cover and turn cover to lock down. Be sure the gasket stays in place, on the bottom of the cooker. Top cover with the red weight.
• 4. Put pot into your micro-wave and , cook on high for 20-25 minutes! With a low wattage oven add 1-2 minutes. Open micro-wave door. Wait till the yellow stem lowers down. Remove to counter. Open lid and serve over cooked noodles, rice, or mashed potatoes. I like spinach or cooked carrots on the side. This makes it's own wonderful gravy!! OH! SO.......delicious!!!