Rich Beef Stew - Mustig högrevsgryta

RICH BEEF STEW

Mustig högrevsgryta

Serves 4

3.3 lbs boneless beef chuck

3 carrots

2 onions

3 tablespoons butter

1½ tablespoons olive oil

3 tablespoons concentrated

veal fond

3 bay leaves

12 whole allspice berries

3 whole cloves

3 tablespoons flour

approx 4 cups water

1 teaspoon salt

some black pepper

Topping:

1 parsnip

2 carrots

5.3 oz small onions 

2 tablespoons butter

Decoration:

chopped parsley

For serving:

mashed potatoes

Trim the meat and cut in approx 1 x 1 inch cubes. Peel and cut the carrots in pieces. Peel and cut the onions in large wedges. Heat up butter and oil in a large pot and brown the meat in turns. Add carrots, onions, veal fond, bay leaves, allspice and cloves. Sauté it all for a few minutes. Sprinkle with flour and blend well. Add water just enough to cover the meat, salt and pepper. Bring to a boil and stir so it won't stick to the bottom of the pot. Skim. Put a lid on and simmer until the meat is tender, about 1½ hours.

Peel and slice the parsnip and fry it together with carrots and small onions over low heat until tender. Top the stew with this and sprinkle with parsley.

Serve with mashed potatoes.

Enjoy!

Bella