Dill Stew

Dill Stew

Dill stew is a real Swedish classic, made with veal that is roasted in a sweet-sour sauce, made with vinegar and sugar. Serve with boiled or roasted potatoes and root vegetables.


Step 1
  • Peel the carrots and onion. Trim and wash leeks. Cut the carrots, onion and leek into large pieces.
Step 2
  • Put the stewing veal into a pan and add the carrots, onion, leek, pepper and a bay leaf. Pour in the broth and cook. Allow to simmer for about 2 hours until the meat is tender.
Step 3
  • Pick out the meat and strain the broth, save the broth to add to the sauce.
Step 4
  • Melt the butter and whisk in the flour. Add the leftover broth and sour cream. Add half the dill to the sauce. Chop the rest of the dill and set aside.
Step 5
  • Mix the sauce smoothly until it turns green. Flavour with vinegar, sugar and possibly salt and pepper.
Step 6
  • Put the meat in the sauce and cook. Sprinkle the remaining dill on top before serving. Serve with oven baked root vegetables.


Stewing veal
500 g
White onions
100 g
White peppercorns
Bay leaf
Beef bouillon
1 litre
Dill Sauce
2 tbsp
Wheat flour
3 tbsp
100 ml
Fresh dill
1 handful
Vinegar (12%)
2 tbsp
Caster sugar
2 tbsp