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

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 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

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.

No additional tips available.

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

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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.

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

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