Kalops Swedish Beef Stew

• 1 1/2 lb. lean beef chuck, cut into 1-inch cubes
• 3 Tbsp. flour
• 2 Tbsp. butter
• 1 1/2 tsp. salt
• 10 whole allspice
• 2 small bay leaves
• hot water
• 2 large carrots, sliced
• 2 large onions, sliced

1. Dredge meat in flour; set aside.
2. In Dutch oven, melt butter over medium heat until golden brown.
3. Add meat and brown well. Sprinkle with any leftover flour and salt, allspice, bay leaves and 1 1/2 cups water.
4. Stir to loosen pan drippings.
5. Cover; simmer 1 hour and 15 minutes.
6. Stir occasionally until meat is almost tender.
7. Add carrots and onions and more water, if necessary, to cover and simmer until meat and vegetables are tender.
8. Discard bay leaves.
9. Serve with mashed potatoes and pickled beets.

lean beef chuck, flour, butter, salt, allspice, bay leaves, water, carrots, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040608 (may not work)