Last Saturday, we had a few friends come and help us till up our garden, and work on the yard.
I wanted to provide lunch for the hungry workers, and for some reason, I was inspired to make a rendition of Kalops, a traditional Swedish beef stew that is slowly cooked with spices, most notably allspice berries which gives it its distinct flavor. When I was living in Sweden with my husband, I remember this stew was served by my mother-in-law frequently in the winter. I have never actually made this at home in Montana before, but I thought it would be the perfect lunch to serve the boys after working all morning in the crisp spring weather.
On Friday night, just before I went to bed , I browned the meat and onions and added everything to the slow-cooker.
I let it cook low and slow all through breakfast, and about an hour before we ate I added the arrowroot/water mixture to thicken it up.
To serve, I stirred the crème fraiche into the stew, made a quick wilted chard salad and boiled some local fingerlings. If you have access to them, lingon berries make an amazing complement to the stew.
- 3 lbs round bone roast, cut into 1 ” cubes
- 3 teaspoons sea salt
- ½ teaspoon white pepper
- 2 tablespoons, coconut oil, butter or ghee
- 4 medium yellow onions, sliced
- 3 cloves of garlic
- 10 -15 whole allspice
- 2 bay leaves
- 3 cups water
- 1 tablespoons arrowroot powder
- ¼ cup crème fraiche (optional, but very tasty!)
- Toss the cut beef cubes in the sea salt and white pepper
- Heat the butter/oil in a large pan or dutch oven on medium high heat.
- Add the onions and the seasoned beef cubes to brown. Brown on all sides. Add the bay leaf and allspice. Add a few cups of boiling water to the pan and scraping up any browned bits.
- If you are slow cooking this, transfer everything over to the slow cooker now, and cook for another 8-10 hours on low or 6-8 on high.
- If you are cooking this in a dutch oven, just simmer on the stove for another 2 hours, or until the meat is tender.Check the water level occasionally, and add more if needed.
- taste and season with additional sea salt if desired.
- Optional: Stir in crème fraiche just before serving
Eat. Love. Nourish