Kalops

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons butter, divided
• Salt and black pepper, to taste
• 2 yellow onions, sliced
• 2 carrots, sliced (optional)
• 1 tablespoon tomato paste
• 8 whole allspice berries
• 4 bay leaves
• 8 whole white peppercorns
• 3 cups beef stock
• 1 tablespoon all-purpose flour (optional, for thickening)
• Boiled potatoes, for serving
• Pickled beets (rödbetor), for serving

Before you cook

• Pat the beef cubes dry with paper towels and season them with salt and pepper
• Slice the onions and carrots

Steps

1. Melt 2 tablespoons of butter in a heavy pot over medium-high heat
2. Brown the beef cubes in batches, without crowding the pot, until well-seared on all sides, then remove and set aside
3. Melt the remaining butter in the same pot and add the sliced onions and carrots
4. Cook the onions and carrots, stirring occasionally, until softened and lightly golden, about 8 minutes
5. Stir in the tomato paste and cook for 1 minute
6. Return the browned beef to the pot along with the allspice berries, bay leaves, and white peppercorns
7. Pour in the beef stock until the meat is just covered
8. Bring the pot to a gentle simmer
9. Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender
10. If a thicker sauce is wanted, mash the flour with a small knob of soft butter and stir it into the stew during the last 10 minutes
11. Taste and adjust the salt
12. Remove the bay leaves before serving
13. Ladle the stew over boiled potatoes and serve with pickled beets on the side