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Kalops (Swedish beef stew)

Name: Kalops (Swedish beef stew)
Total time: 150 min
Yield: serves 6
Ingredients: 1.2 kg Braising beef; 2 Onion; 2 c. à s. Flour; 3 Carrot; 6 Juniper berries; 2 feuilles Feuille de laurier; 30 g Butter

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.2 kg
Onion — to buy2
Flour — to buy2 c. à s.
Carrot — to buy3
Juniper berries — to buy6
Feuille de laurier — to buy2 feuilles
Butter — to buy30 g

Preparation

Cut the braising beef into large cubes, season with salt and pepper, then brown in batches in a Dutch oven with a little butter, over high heat.
Set the meat aside, then cook the sliced onions in the same pot for 8 minutes until golden.
Return the meat, dust with flour and stir to coat.
Add the sliced carrots, crushed juniper berries, bay leaf, and cover with water or stock.
Bring to a boil then simmer covered over very low heat for 2 hours, stirring occasionally, until the meat is fork-tender.
Taste and adjust the seasoning: the sauce should be nicely fragrant with the warm spices.
Serve hot with boiled potatoes and pickled beets, the traditional way.