Swedish Stew (Kalops) (Elk, Beef, Or Reindeer)

Name: Swedish Stew (Kalops) (Elk, Beef, Or Reindeer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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

Servings: persons

1
Coat the beef with flour and salt.
2
In a large, heavy pot or dutch oven, melt the butter.
3
Saute the meat until browned on all sides.
4
Add the onions and saute for a few minutes with the meat.
5
Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
6
Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
7
Stir occasionally to keep from sticking, and if needed, add more water.
8
Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 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), and more.

Yes, Swedish Stew (Kalops) (Elk, Beef, Or Reindeer) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!