1 hr 45 mins
1 hr 35 mins
Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.
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Units: US | Metric
- 1 1/2 lbs bottom round beef roast (2 1/4 lbs if using bone-in) or 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
- 1Coat the beef with flour and salt.
- 2In a large, heavy pot or dutch oven, melt the butter.
- 3Sauté the meat until browned on all sides.
- 4Add the onions and sauté for a few minutes with the meat.
- 5Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
- 6Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
- 7Stir occasionally to keep from sticking, and if needed, add more water.
- 8Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).
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Nutritional Facts for Swedish Stew (Kalops) (Elk, Beef, or Reindeer)
Serving Size: 1 (298 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 216.6
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 3.0 g
- Cholesterol 12.2 mg
- Sodium 1235.4 mg
- Total Carbohydrate 39.8 g
- Dietary Fiber 5.3 g
- Sugars 4.3 g
- Protein 4.6 g
The following items or measurements are not included:
bottom round beef roast