SWEDISH BEEF STEW (KALOPS )

Swedish Beef Stew (Kalops ) image

Provided by Vickie Parks

Categories Beef

Time 1h55m

Number Of Ingredients 15

2 1/2 lb beef chuck steak
2 Tbsp all-purpose flour
2 Tbsp unsalted butter
1 Tbsp vegetable oil
2 large carrots, peeled and sliced into rounds or chunks
2 medium onions, chopped
2 clove garlic, minced
2 Tbsp veal stock or beef stock
2 bay leaves
10 whole allspice berries
2 Tbsp all-purpose flour
1/4 cup red wine
32 oz beef stock (amount is approximate)
1 tsp salt
5 white peppercorns (or about 1 1/2 tsp white pepper)

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.