Swedish allspice beef stew (Kalops)

1. Cut the beef into 4 cm cubes, sprinkle with salt and toss in the flour.

2. Brown the meat in batches on all sides in half the butter in a heavy-based pan, then lift out.

3. Fry the onions, cut into wedges, in the remaining butter for 5 minutes, then return the meat.

4. Add the whole allspice and bay leaves, pour in enough hot water to just cover, put on the lid and simmer over low heat for 1.5 hours.

5. Add the carrots, cut into thick slices, and cook for another 30-40 minutes until the meat is tender and the sauce thick.

6. Serve with boiled potatoes and pickled beetroot.

Tip: Kalops is a staple of Swedish winter cooking, a real Sunday stew; its name may come from the English word "collops" (slices of meat). Plenty of whole allspice gives it its typical warm, spicy flavour, and pickled beetroot is always served alongside. Like every stew, it tastes even better reheated the next day.