👨‍🍳 Instruktioner

1. 1

   Pat the meat dry with paper towels. Season generously with salt and pepper.

   💡 Proffstips: Drying the meat helps it sear better.
2. 2

   Heat oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set aside.

   💡 Proffstips: Don't overcrowd the pot, as this will steam the meat instead of searing it.
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes, scraping up any browned bits from the bottom.

4. 4

   Add the carrots and minced garlic, and cook for another 2 minutes until fragrant.

5. 5

   Stir in the tomato paste and cook for 1 minute.

6. 6

   Return the seared meat to the pot. Add the beef broth (or water), Krambambula liqueur (if using), bay leaves, allspice berries, and crushed juniper berries.

   💡 Proffstips: If not using Krambambula, a dark rum or brandy can be a substitute, or omit entirely.
7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the meat is very tender.

   💡 Proffstips: Check periodically and add more liquid if needed.
8. 8

   Season the stew with salt and pepper to taste. Remove bay leaves and whole spices before serving.

   💡 Proffstips: For a thicker stew, you can remove the lid for the last 30 minutes of cooking, or thicken with a cornstarch slurry.
9. 9

   Serve hot, garnished with fresh parsley. This stew is excellent with crusty bread, mashed potatoes, or simple boiled dumplings.

   💡 Proffstips: A dollop of sour cream can also be a nice addition.