Name: Kalops (Swedish Beef Stew)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Swedish
Ingredients: 800g beef chuck or stewing beef, cut into chunks; 2 tbsp all-purpose flour; 2 tbsp butter; 1 tbsp vegetable oil; 1 large yellow onion, quartered; 3–4 carrots, peeled and sliced; 500ml beef stock; 6–8 whole allspice berries; 2 bay leaves; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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Kalops is a classic Swedish beef stew, slow-cooked to perfection with warm spices, tender beef, and hearty vegetables. Flavored with allspice and bay leaf, this rustic dish is traditionally served with boiled potatoes and pickled beets, making it the ultimate Scandinavian comfort food—perfect for cold weather and cozy gatherings.

Why You’ll Love This Recipe

Kalops offers rich, deep flavor with minimal effort. The slow simmering process tenderizes the beef and infuses the broth with the essence of spices and vegetables, creating a dish that is both nourishing and aromatic. It’s a one-pot meal rooted in tradition, yet easy enough for modern kitchens. Whether you’re new to Nordic cooking or revisiting a family classic, Kalops is sure to become a favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

800g beef chuck or stewing beef, cut into chunks
2 tbsp all-purpose flour
2 tbsp butter
1 tbsp vegetable oil
1 large yellow onion, quartered
3–4 carrots, peeled and sliced
500ml beef stock
6–8 whole allspice berries
2 bay leaves
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

directions

Coat the Beef:
In a large bowl, toss the beef chunks with flour, salt, and black pepper until evenly coated.
Brown the Meat:
Heat butter and oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches, browning all sides. Set aside browned meat.
Sauté the Onions:
In the same pot, add the quartered onions and cook for a few minutes until they begin to soften and color lightly.
Build the Stew:
Return the browned beef to the pot. Add the sliced carrots, allspice berries, bay leaves, and beef stock.
Simmer Slowly:
Bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender and the sauce has thickened slightly.
Finish and Serve:
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaves and allspice berries before serving.
Garnish with chopped parsley.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Calories: Approximately 420 kcal per serving

Variations

Red Wine Twist: Replace part of the beef stock with dry red wine for added richness.
Root Vegetable Add-In: Include parsnips or turnips along with carrots for a heartier stew.
Spicy Version: Add a pinch of ground white pepper or a touch of chili for mild heat.
Thicker Gravy: Mix an extra teaspoon of flour with cold water and stir into the stew near the end for a thicker sauce.
Slow Cooker Method: Brown the meat and onions, then transfer everything to a slow cooker and cook on low for 6–8 hours.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Kalops can also be frozen for up to 2 months. Reheat gently on the stovetop or in the microwave until fully warmed through. The flavors often improve after a day or two, making it a great make-ahead meal.

FAQs

What type of beef is best for Kalops?

Beef chuck or any stewing beef with good marbling is ideal, as it becomes tender during long simmering.

Can I make Kalops in a slow cooker?

Yes, after browning the meat and onions, transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

Is it necessary to use whole allspice?

Whole allspice berries provide a subtle warmth. Ground allspice can be used sparingly as a substitute.

Can I use store-bought beef broth?

Yes, just be sure to choose a low-sodium variety so you can control the seasoning.

What is traditionally served with Kalops?

Boiled potatoes and pickled beets are traditional. It also pairs well with rye bread or buttered egg noodles.

How do I thicken the stew more?

Mix 1 tbsp of flour with 2 tbsp of water and stir it into the stew 10 minutes before serving.

Can I skip the browning step?

It’s not required, but browning the meat adds a deeper flavor that enhances the final dish.

Is Kalops gluten-free?

It can be made gluten-free by using gluten-free flour for coating the beef and checking the stock ingredients.

Can I add garlic or herbs?

Traditional Kalops doesn’t include garlic or fresh herbs beyond parsley, but you may add them for personal preference.

How do I remove allspice berries before serving?

They will float to the top or can be scooped out with a spoon before serving, or you can place them in a spice sachet.

Conclusion

Kalops is a cherished dish in Swedish cuisine, embodying simplicity, warmth, and the beauty of slow-cooked flavors. With its tender beef, hearty vegetables, and subtly spiced broth, it’s the perfect comfort food for colder months or anytime you want a taste of Nordic tradition. Serve it with boiled potatoes and pickled beets for the full Swedish experience.

Kalops (Swedish Beef Stew)

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Kalops is a classic Swedish beef stew slowly simmered with onions, carrots, and warming spices like allspice and bay leaves—rich, comforting, and perfect served with boiled potatoes and pickled beets.

Author: Mari
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Swedish
Diet: Halal

Instructions

Toss beef chunks with flour, salt, and pepper in a bowl until evenly coated.
Heat butter and oil in a large pot or Dutch oven over medium-high heat.
Brown the beef in batches, setting aside once seared on all sides.
In the same pot, add onions and sauté for a few minutes until slightly golden.
Return beef to the pot, add carrots, allspice berries, bay leaves, and beef stock.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until meat is tender and sauce is slightly thickened.
Taste and adjust seasoning as needed. Remove bay leaves and allspice berries before serving.
Garnish with chopped parsley and serve with boiled potatoes and pickled beets.