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

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

1. Coat the beef with flour and salt.
2. In a large, heavy pot or dutch oven, melt the butter.
3. Saute the meat until browned on all sides.
4. Add the onions and saute for a few minutes with the meat.
5. Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
6. Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
7. Stir occasionally to keep from sticking, and if needed, add more water.
8. Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

elk roast, flour, salt, butter, onions, allspice, bay leaves, water, carrots, potatoes

Taken from www.food.com/recipe/swedish-stew-kalops-elk-beef-or-reindeer-236440 (may not work)