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Swedish Stew (Kalops)
by
Russ Crandall
Calificación: 4.0
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!%20Voting%20ends%20Friday%20at%20midnight.%20Thank%20you!%3C/p%3E%3Cp%3EKalops%20is%20a%20traditional%20Swedish%20stew,%20first%20recorded%20in%20the%2018th%20century.%20The%20word%20kalops%20itself%20is%20a%20cognate%20with%20the%20English%20word%20collops,%20which%20simply%20means%20%E2%80%9Ca%20slice%20of%20meat%E2%80%9D%20%E2%80%93%20there%E2%80%99s%20actually%20some%20dispute%20as%20to%20whether%20the%20Swedish%20or%20English%20word%20came%20first.%20Either%20way,%20this%20stew%20is%20very%20similar%20to%20many%20English%20stews,%20but%20with%20a%20few%20Scandinavian%20twists:%20its%20signature%20flavor%20comes%20from%20a%20healthy%20amount%20of%20allspice,%20and%20it%20is%20commonly%20served%20with%20pickled%20beets.%20When%20carrots%20are%20added,%20the%20dish%20is%20called%20Sk%C3%A5nsk%20Kalops,%20referring%20to%20the%20Sk%C3%A5ne%20region%20(which%20is%20in%20Southern%20Sweden%20%E2%80%93%20perhaps%20carrots%20grow%20most%20abundantly%20there?).%3C/p%3E%3Cp%3EKalops%20is%20most%20often%20prepared%20with%20chunks%20of%20beef,%20but%20reindeer%20or%20elk%20are%20used%20as%20well.%20Personally,%20I%20thought%20it%20would%20be%20neat%20to%20make%20it%20with%20bison%20chuck%20roast,%20which%20US%20Wellness%20Meats%20recently%20sent%20me%20to%20try.%20It%20was%20pretty%20awesome.%20Overall,%20I%20loved%20this%20stew,%20and%20its%20characteristic%20allspice-heavy%20flavor%20gave%20it%20a%20warm,%20hearty,%20and%20very%20distinct%20taste.%3C/p%3E%3Cp%3EServes%20six%3C/p%3E%3Cp%3EI%20don%E2%80%99t%20have%20a%20pickled%20beets%20recipe%20posted%20(yet!),%20but%20it%20doesn%E2%80%99t%20take%20much:%20some%20beets,%20salt,%20and%20water%20left%20in%20a%20jar%20for%20a%20few%20days%20will%20work%20perfectly.%20Here%20is%20a%20quick%20and%20easy%20recipe,%20or%20you%20could%20make%20them%20according%20to%20my%20Kabees%20El%20Lift%20recipe.%20You%20can%20often%20find%20jars%20of%20fermented%20beets%20in%20health%20food%20stores%20that%20are%20either%20sugar-free%20or%20low%20in%20sugar.%3C/p%3E%3Cp%3ETo%20prepare%20your%20meat,%20slice%20it%20into%201%E2%80%B3%20chunks,%20and%20season%20it%20with%20the%20little%20salt%20and%20pepper.%3C/p%3E%3Cp%3EPreheat%20your%20oven%20to%20325%20degrees.%20Warm%20a%20dutch%20oven%20on%20medium/high%20heat%20with%20ghee/oil%20added,%20about%20three%20minutes.%20Add%20the%20roast%20and%20brown,%20in%20batches%20(it%20took%20me%20three%20batches%20total),%20being%20careful%20not%20to%20overcrowd%20the%20dutch%20oven.%20Should%20take%20about%20six%20minutes%20per%20batch.%20Remove%20and%20set%20the%20browned%20meat%20aside.%3C/p%3E%3Cp%3EAdd%20the%20diced%20onion,%20and%20lower%20the%20heat%20to%20medium%20%E2%80%93%20saut%C3%A9%20until%20softened%20and%20translucent,%20about%20five%20minutes.%3C/p%3E%3Cp%3EThis%20is%20what%20the%20onions%20will%20look%20like%20when%20ready.%20At%20this%20point,%20add%20the%20garlic%20and%20saut%C3%A9%20for%20another%20minute,%20then%20return%20the%20meat%20(and%20its%20juices)%20to%20the%20dutch%20oven.%20Add%20the%20allspice,%20bay%20leaves,%20and%20stir%20in%20enough%20beef%20broth%20to%20mostly%20cover%20the%20meat,%20about%20four%20cups.%3C/p%3E%3Cp%3ECover%20the%20dutch%20oven%20and%20put%20it%20in%20the%20oven%20for%201%201/2%20hours,%20or%20until%20the%20meat%20is%20soft.%20After%20an%20hour,%20add%20the%20carrots.%3C/p%3E%3Cp%3EWhile%20the%20meat%20is%20cooking,%20peel%20and%20slice%20the%20potatoes,%20then%20put%20them%20in%20a%20pot%20with%20cold%20water.%20Bring%20to%20a%20boil,%20reduce%20heat%20to%20medium%20and%20simmer%20until%20easily%20pierced%20with%20a%20fork,%20about%20eight%20minutes.%20Technically%20you%20could%20do%20this%20at%20any%20point%20in%20the%20process,%20but%20I%20preferred%20to%20do%20it%20right%20before%20the%20meat%20was%20ready,%20so%20they%20were%20still%20warm%20when%20I%20plated%20everything.%3C/p%3E%3Cp%3EThis%20is%20what%20your%20stew%20will%20look%20like%20after%201%201/2%20hours.%20Now%20let%E2%80%99s%20finish%20it%20off.%3C/p%3E%3Cp%3ERemove%20the%20meat%20and%20carrots%20and%20put%20them%20somewhere%20that%20retains%20heat%20(I%20like%20to%20stick%20them%20in%20the%20microwave).%20Also%20remove%20and%20discard%20the%20bay%20leaves.%3C/p%3E%3Cp%3EPut%20the%20dutch%20oven%20on%20the%20stove%20and%20reduce%20the%20liquid%20on%20med/high%20heat,%20until%20about%20half%20of%20it%20has%20reduced%20%E2%80%93%20should%20take%20about%20five%20minutes.%20Next,%20chop%20up%20a%20couple%20of%20your%20cooked%20potato%20pieces%20(I%20used%20about%20half%20a%20potato)%20and%20add%20it%20to%20the%20liquid.%20Lastly,%20using%20an%20immersion%20blender,%20blend%20the%20liquid/onions/potatoes.%20Wah-lah!%20Instant%20thick%20stew,%20without%20having%20to%20use%20anything%20silly%20like%20flour%20(which%20is%20usually%20used).%3C/p%3E%3Cp%3EReturn%20the%20meat%20and%20carrots%20to%20the%20stew,%20and%20stir%20in%20the%20fresh%20chopped%20parsley.%20Add%20salt%20and%20pepper%20to%20taste.%3C/p%3E%3Cp%3EServe%20with%20potatoes%20and%20pickled%20beets.%3C/p%3E%3Cp%3ESpecial%20shout-out%20to%20my%20buddy%20Peter%20at%20strictlypaleoish.com%20for%20providing%20me%20with%20some%20tips,%20and%20digging%20up%20some%20history%20on%20the%20dish!%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20cooking,%20food,%20gluten%20free,%20health,%20kalops,%20paleo,%20primal,%20recipe,%20soup,%20stew,%20sweden,%20swedish%3C/p%3E){kind=link}