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

Ingredients

• 1 1/2 lbs bottom round beef roast or elk roast or 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 or 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 beef broth
• 2 carrots, peeled & sliced
• 4 potatoes, cubed

Directions

1. 1

   Coat the beef with flour and salt.

2. 2

   In a large, heavy pot or dutch oven, melt the butter.

3. 3

   Sauté the meat until browned on all sides.

4. 4

   Add the onions and sauté for a few minutes with the meat.

5. 5

   Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.

6. 6

   Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).

7. 7

   Stir occasionally to keep from sticking, and if needed, add more water.

8. 8

   Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).