Classic Swedish beef stew (kalops)

Ingredients

• 2
  tbsp
  butter
   
• 2
  lbs
  prime rib
   cut into 1.5-inch pieces
• 3
  peeled carrots
   cut into 1/2-inch wide pieces
• 2
  yellow onions
    halved and quartered
• 2
  tbsp
  beef stock
   
• 4
  bay leaves
   
• 1
  tsp
  ground cloves
   
• 12
  peppercorns, white
   
• 1
  cup
  heavy whipping cream
   
• 1
  cup
  water
   
• 2
  tbsp
  cream cheese
   
• salt and pepper to taste
   
• 2
  tsp
  fresh parsley, for garnishing
   (optional)
• Broccoli
   
• 1
  lb
  broccoli florets
   
• 2
  tbsp
  melted butter, for serving
   
• salt and pepper to taste
   

Instructions

2. Melt the butter in a cast-iron pot over high heat. Add the beef and fry until browned on all sides.

3. Add the carrots, onions, beef stock, bay leaves, peppercorns, and ground cloves. Fry for a few minutes, and then stir in the heavy cream, water, and then cover.

4. Reduce the heat to medium-low and simmer for about 60-90 minutes, or until the meat is tender. Stir occasionally.

5. Right before serving, add the cream cheese to thicken the stew base, and stir to combine. Season with salt and pepper to taste

7. Fill half of a large pot with water. Over high heat, bring the water to a boil, and add the broccoli. Boil for a couple of minutes, and then strain the broccoli in a colander. In a large serving bowl, toss the broccoli with butter, and season with salt and pepper.

8. Serve the beef stew with a touch of parsley, and broccoli on the side. Enjoy!