Beef stew with carrots, onions and potatoes served with parsley flavoured creme fraiche and raw beets

This is the traditional Swedish Kalops! It is a beef stew with root vegetables. The fresh beets adds a crunchy texture and you can use red, yellow or striped beets!
Beef stew
Parsley creme fraiche
Striped beets
Household cress

Ingredients 4 servings

Beef stew
700 g (24.69 oz) beef
25 g (0.88 oz) unsalted butter
10 g (0.35 oz) salt
30 g (1.06 oz) flour
1 l water
2 g (0.07 oz) black pepper corns
2 g (0.07 oz) whole allspice corns
4 bay leaves
100 g (3.53 oz) carrots
300 g (10.58 oz) onions
100 g (3.53 oz) celery
200 g (7.05 oz) potatoes

Parsley flavoured creme fraiche
300 g (10.58 oz) creme fraiche
12 g (0.42 oz) fresh parsley
Salt to taste


Beef stew
Cut the beef into 3 x 3 cm cubes.
Heat a large pot over high heat and add the butter.
Fry the beef in batches until they are browned.
Add the salt and flour while stirring.
Add some of the water and stir. Add all the water and the spices.
Cut the celery and onions and add them to the stew.
Cover the pot with a lid and lower the heat to medium/low. Cook for 1 hour.
Rinse and peel the potatoes and carrots. Cut them into 3 x 3 cm cubes. Add the vegetables to the stew and let it cook for another 30 minutes.

Parsley flavoured creme fraiche
Rinse the parsley and put it in a food processor.
Add a tablespoon of the creme fraiche and process until smooth.
Add the remaining creme fraiche and process until stiff peaks form. Be careful not to over whip it!
Add salt to taste.

Serve the beef stew on plates. Arrange the beef in a long line and put the julienned vegetables in between them. Pour some of the sauce on the stew and serve some more on the side.
Dollop some parsley creme fraiche on the stew.
Cut the beets 0,5 mm thin and arrange some on the stew.
Sprinkle some cress leaves on top.