Kalops - Swedish Beef Stew

Ingredients

Unsalted butter

2 tablespoons

Beef chuck roast

2 pounds, cut into 1-inch cubes

Onion

1 large, chopped

Carrots

3 medium, sliced

Potatoes

4 medium, peeled and cubed

All-purpose flour

2 tablespoons

Red wine

1 cup

Beef broth

4 cups

Bay leaves

2

Allspice berries

5-6

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it becomes bubbly.
2. Add the beef cubes to the pot and brown them on all sides for about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and sliced carrots. Sauté for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
4. Return the browned beef to the pot and sprinkle with flour. Stir well to coat the beef and vegetables evenly with flour, creating a roux.
5. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot to enhance the flavor.
6. Add the bay leaves, allspice berries, and season with salt and pepper to taste. Stir to combine all ingredients thoroughly.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 3 hours, or until the beef is fork-tender and infused with the flavors of the stew.
8. Once the beef is tender, add the cubed potatoes to the pot. Continue to simmer for an additional 30 minutes, or until the potatoes are cooked through and tender.
9. Taste the stew and adjust the seasoning if necessary before serving hot. Remove the bay leaves and allspice berries before serving.