Traditional Beef Kalops with Boiled Potatoes

Method

1. 1Trim the beef and cut into 3 cm cubes. Pat dry with paper towels and season with 2.5 ml salt and white pepper.
2. 2Melt butter in a heavy Dutch oven over high heat. Sear the beef in two batches for 6-8 minutes until richly browned on all sides.
3. 3Slice onions into wedges and carrots into thick discs. Return all beef to the pot, add the vegetables, sprinkle over flour, and stir continuously for 1 minute to coat.
4. 4Pour in beef stock and water, then add bay leaves, allspice, and the remaining 5 ml salt. Bring to a boil, cover tightly, reduce heat to low, and simmer for 75-90 minutes until the meat is fork-tender.
5. 5Boil the potatoes in salted water for 20-25 minutes until tender. Serve the hot kalops in deep bowls accompanied by boiled potatoes and beetroot.