
Hearty Beef Kalops with Aromatic Vegetables
A flavorful and satisfying beef kalops recipe, perfect for a cozy weeknight dinner. Tender beef simmered in a rich broth with aromatic vegetables.
Equipment Needed
- Cutting board
- Large pot or Dutch oven
Ingredients
- 600.00 gBeef Stew Meat(Boneless, cut into 2cm cubes)
- 2.00 tbspOlive Oil(For searing the beef)
- 2.00 Yellow Onion(Diced)
- 2.00 Carrot(Peeled and diced)
- 0.50 Leeks(White and light green parts, thinly sliced)
- 1.00 tspSalt(To taste)
- 10.00 Black Peppercorns(Whole)
- 5.00 White Peppercorns(Whole)
- 1.00 Bay Leaf
- 5.00 dlWater
- 2.00 tbspFlour(For thickening)
Instructions
Season the beef cubes with salt and pepper.
Estimated time: 5 minutes
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Estimated time: 5 minutes
Sear the beef in batches until browned on all sides.
Estimated time: 10 minutes
Add the diced onion to the pot and cook until softened.
Estimated time: 5 minutes
Stir in the carrots and leeks; cook for 2-3 minutes.
Estimated time: 5 minutes
Pour in the water, add the peppercorns, bay leaf, and salt.
Estimated time: 2 minutes
Bring the mixture to a boil, then reduce heat and simmer for 60 minutes, or until the beef is tender.
Estimated time: 60 minutes
Whisk together the flour with a little cold water to create a slurry.
Estimated time: 2 minutes
Gradually stir the slurry into the stew and simmer for 5-7 minutes, or until thickened.
Estimated time: 7 minutes
Taste and adjust seasoning as needed.
Estimated time: 2 minutes