Classic Swedish beef stew
by Tavolino
A traditional Swedish beef stew with tender beef, carrots, and onions, simmered for a long time with allspice and bay leaves. Served classically with boiled potatoes and pickled beets.
Ingredients
- beef (chuck or brisket) 1 kg
- carrots 400 g
- yellow onions 2
- butter 15 g
- oil 15 ml
- bay leaves 3
- allspice berries 30
- water 1 l
- concentrated veal stock 30 ml
- cornstarch 15 g
- salt to taste
- pepper to taste
- potatoes 600 g
- pickled beets 200 g
Preparation
- 1
Trim 1 kg of beef of any gristle and cut into approximately 3x3 cm cubes.
- 2
Peel 400 g of carrots and 2 yellow onions. Cut them into approximately 3 cm pieces.
- 3
Heat 15 g of butter and 15 ml of oil in a pot and brown the meat until it has a nice color.
- 4
Add the carrots, onions, 3 bay leaves, and 30 allspice berries to the pot.
- 5
Let the vegetables sauté with the meat for a few minutes, stirring occasionally.
- 6
Pour in 1 l of water and 30 ml of veal stock. Bring to a boil and skim the surface.
- 7
Let the stew simmer covered for 2 to 2.5 hours until the meat is tender. Skim off the fat if necessary.
- 8
Remove the lid for the last half hour of cooking time.
- 9
Mix 15 g of cornstarch with a little water and stir into the stew to thicken it.
- 10
Season with salt and pepper. Serve with boiled potatoes and pickled beets.