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

• 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)↗1 1⁄2
• tablespoons flour↗3
• teaspoons salt↗2 1⁄2
• tablespoons butter (I use 1 tbsp each) or 2 tablespoons olive oil (I use 1 tbsp each)↗2
• onions, cut into wedges↗2
• whole allspice or 2 teaspoons ground allspice10
• bay leaves↗2
• cups water or 2 1/4 cups beef broth↗2 1⁄4
• carrots, peeled & sliced↗2
• potatoes, cubed↗4

Step-by-step instructions

1. 1

   Coat the beef with flour and salt.

2. 2

   In a large, heavy pot or dutch oven, melt the butter.

3. 3

   Sauté the meat until browned on all sides.

4. 4

   Add the onions and sauté for a few minutes with the meat.

5. 5

   Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.

6. 6

   Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).

7. 7

   Stir occasionally to keep from sticking, and if needed, add more water.

8. 8

   Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).