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

Swedish Stew (Kalops) (Elk, Beef, or Reindeer) image

Provided by littleturtle

Categories Stew

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

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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

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).

Nutrition Facts : Calories 216.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 1235.4, Carbohydrate 39.8, Fiber 5.3, Sugar 4.4, Protein 4.7