Kalops (Swedish beef stew)

• 1kg beef with bones or 600gm boneless beef: rib, rump brisket or buttom round.
• 3 tablespoons margarine or butter
• 3 tablespoons flour
• 1½ teaspoons salt
• 2 onions, sliced
• 1 bay leaf
• 10 whole allspice
• 4-5dl (1¾ to 2 cups) water

Cut the meat in large cubes. Heat the margarine or butter in a heavy saucepan. When the foan subsides, add the meat and brown it well on all sides. Sprinkle with the floor and salt. Stir the meat. Add the onions, bay leaf, allspice and water. Cover and simmer till tender, 1½ to two hours. Serve with boiled potatoes, pickled beets and tossed salad.

All this week's recipes are courtesy of Food From Sweden: www.foodfromsweden.com