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

littleturtle's Note:

Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.

• Total Time: 1 hrs 45 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 35 mins

Ingredients:

Servings: 5

• 1 ½ lbs bottom round beef roast (2 1/4 lbs if using bone-in) or 1 ½ lbs elk roast (2 1/4 lbs if using bone-in) or 1 ½ lbs reindeer meat , cut into 1-inch cubes (2 1/4 lbs if using bone-in)
• 3 tablespoons flour
• 2 ½ 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 ¼ cups water or 2 ¼ cups beef broth
• 2 carrots , peeled & sliced
• 4 potatoes , cubed

Directions:

1. Coat the beef with flour and salt.
2. In a large, heavy pot or dutch oven, melt the butter.
3. Sauté the meat until browned on all sides.
4. Add the onions and sauté 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).