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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.

Ingredients

Units Scale
  • 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)

Instructions

  1. Toss beef chunks with flour, salt, and pepper in a bowl until evenly coated.
  2. Heat butter and oil in a large pot or Dutch oven over medium-high heat.
  3. Brown the beef in batches, setting aside once seared on all sides.
  4. In the same pot, add onions and sauté for a few minutes until slightly golden.
  5. Return beef to the pot, add carrots, allspice berries, bay leaves, and beef stock.
  6. 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.
  7. Taste and adjust seasoning as needed. Remove bay leaves and allspice berries before serving.
  8. Garnish with chopped parsley and serve with boiled potatoes and pickled beets.

Notes

  • For deeper flavor, prepare a day in advance and reheat gently before serving.
  • Use a Dutch oven for even heat distribution and best texture.
  • Pickled beets balance the richness of the stew with acidity and sweetness.
  • Pairs well with crusty bread or rye crispbread.

Nutrition

Find it online: https://yumfoodusa.com/kalops-swedish-beef-stew/