Swedish Kalops-Style Beef and Root Vegetable Stew

Method

1. 1

   Boil the potatoes in salted water for 15–18 minutes until tender.

2. 2

   Meanwhile, melt the butter in a pan over high heat and sear the beef for 1–2 minutes until browned. Tip onto a plate.

3. 3

   Soften the onion and carrot in the same pan for 5 minutes.

4. 4

   Stir the flour into the vegetables, then gradually add the stock, stirring to avoid lumps. Add the allspice and bay leaf and simmer for 10 minutes until the carrot is tender.

5. 5

   Return the beef and its juices for 1–2 minutes, then remove the bay leaf.

6. 6

   Serve with the potatoes and pickled beetroot.