👨‍🍳 Zubereitung

1. 1

   Pat the beef cubes dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the butter or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned and a nice crust forms. This browning is crucial for flavor. Remove the browned beef to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot. If using flour for thickening, sprinkle it over the onions and stir for 1 minute until lightly toasted.

   ⏱️ 7 minutes
3. 3

   Return the browned beef to the pot. Add the carrots, allspice berries, and bay leaves. Pour in the beef broth, ensuring the liquid mostly covers the meat and vegetables. Bring the mixture to a gentle simmer.

   ⏱️ 5 minutes
4. 4

   Once simmering, reduce the heat to low, cover the pot tightly, and let it cook gently for at least 2 hours, or until the beef is fork-tender and easily shreds. Check occasionally and add a splash more broth or water if it looks too dry. The aroma should become rich and savory.

   ⏱️ 2 hours
5. 5

   Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the hot Kalops into bowls. Traditionally served with boiled potatoes (especially mashed potatoes) and a side of pickled beetroot for a sweet and tangy contrast.