"Kalops" Swedish Beef Stew

1. 1

   Dredge meat in flour; set aside.

2. 2

   In Dutch oven, melt butter over medium heat until golden brown.

3. 3

   Add meat and brown well. Sprinkle with any leftover flour and salt, allspice, bay leaves and 1 1/2 cups water.

4. 4

   Stir to loosen pan drippings.

5. 5

   Cover; simmer 1 hour and 15 minutes.

6. 6

   Stir occasionally until meat is almost tender.

7. 7

   Add carrots and onions and more water, if necessary, to cover and simmer until meat and vegetables are tender.

8. 8

   Discard bay leaves.

9. 9

   Serve with mashed potatoes and pickled beets.

* Per serving · 4 servings · Values may vary.

No additional tips available.