Kalops (Swedish Beef Stew with Allspice and Bay)

• 2 medium Yellow onion
• 2 tbsp Rapeseed oil
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 900 ml Beef stock
• 10 pieces Dried whole allspice berries
• 2 pieces Bay leaves
• 900 g Yukon Gold potato
• 15 g Fresh parsley

1. Halve and thinly slice the onion. Pat the beef dry, then season it with the salt and pepper.
2. Heat the rapeseed oil in a Dutch oven over medium-high heat. Brown the beef in batches so it colours well, 6 to 8 minutes per batch, then transfer to a bowl.
3. Lower the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up any browned bits.
4. Sprinkle in the plain flour and stir for 1 minute to cook it out. Gradually pour in the beef stock, stirring until smooth and slightly thickened.
5. Return the beef (and any juices) to the pot, then add the allspice and bay leaves. Bring to a gentle simmer, cover, and cook on low for 1 hour 45 minutes, stirring occasionally, until the beef is very tender.
6. About 25 minutes before serving, peel the potatoes and cut into even chunks. Boil in salted water for 15 to 20 minutes until tender, then drain well.
7. Finely chop the parsley. Taste the stew and adjust seasoning with a little more salt and pepper if needed, then serve with the potatoes and parsley scattered over the top.

Made this recipe? Rate it — a comment is optional.