Classic Swedish beef stew flavored with allspice. Here with carrots but they can be excluded.
Most taste and real flavour is obtained with meat on the bone. Regular stew meat will do as well but then you may need to add stock cube for more flavour.
The typical taste of this Swedish beef stew comes otherwise from allspice. Cook a double batch and freeze.
Boiled potatoes, cauliflower, beans and beets is ideal as an accompaniment to this beef stew.
Beer or milk goes well with this beef stew. (Yes, we do sometimes drink milk for dinner in Scandinavia. Crazy, I know 😉 )
2,2 lb beef, preferably with bones, chuck steak, brisket,
marrow barrel or stew cuts like topside.
2 yellow onions
2 tablespoons butter or margarine
1 tsp salt
5 pinches white pepper
3 tablespoons flour
5 dl water
10 allspice corns
2 bay leaves
 Clean and cut the meat into pieces, but save the bones for the pot, they will add lots of flavour. Peel and cut the carrots into large chunks.
 Peel the onion and cut it into wedges.
 Brown the stew beef, bones, carrots and onions in the butter in a hot cast iron pot. Or sear in a frying pan and place in a saucepan or pot.
 Season with salt and pepper.
 When the meat is in the pot, add the flour.
 Pour in the water and add allspice and bay leaves.
 Let the stew cook at low heat with a lid until the meat is tender. It usually takes at least 2 to 3.5 hours.
 Dilute with water if necessary. The water should cover the meat. Stir occasionally.
 Remove from the heat. Season with salt and pepper and serve with boiled potatoes and beets.