Kalops recipe, a Swedish meat stew. In this recipe also
containing carrots which makes it Skansk kalops, or Scanian beef stew.

500 grams (1.1 pounds) Beef
5 dl (2.1 cups) Water
3 Carrots
2 Onions
2 tbs Butter
2 Bayleaves
2 Stock or bouillon cubes

Allspice
Salt & Pepper

Serve with:

Boiled Potatoes
Canned Beetroot slices

1. Cut the beef, carrots and onions into medium-sized chunks. Brown with butter in a pan, when meat and vegetables is golden, transfer to a casserole pot.

2. Add half of the water together with scrapings from the frying pan into the casserole pot, let simmer until meat is tender, approximately 1 hour. Thin with the remaining water when needed.

Serve with boiled potatoes and beetroot slices.