It’s Stew Season!
There is no better meal in the cold autumn or winter than a hearty soup or stew – that’s just a fact! Something about it is just so satisfying and makes you feel happy even on the darkest of winter nights. And the best stews and soups are made with simple ingredients – meat, broth, veggies, and spices. Luckily, that time of year is pretty much upon us, as it’s already November! So, put on your warmest winter sweater (unless you’re somewhere where the weather is hot, and if so, I’m sorry) and get ready for today’s recipe – kalops!
Introducing Kalops
Kalops is a Swedish beef stew that is traditionally served with boiled potatoes and pickled beets. It is definitely a very basic stew, made with carrots, onions, garlic, beef, etc., but what makes it unique is the addition of allspice. Allspice adds a really warm, spiced flavor to the dish that makes it the perfect end to a winter day. You would usually add whole allspice berries to simmer in the stew, but as we could not find any at all in our grocery store, we settled for ground allspice which is much more readily available. And a disclaimer – we are not Swedish, so we don’t have that much authority on the subject of kalops – BUT we can definitively say that it’s just a delicious and simple dinner idea! Particularly for those winter nights where everyone just wants something cozy for dinner. And for the days where you can only just find the energy to put a few ingredients in a pot and let them simmer together!
The Basic Recipe
To make this stew, start by cubing your beef and searing it in a pot. Then, add onions, celery, garlic, and eventually, carrots. Next, you’ll add some butter and flour, which creates a kind of roux and will thicken the stew later on. Add allspice, broth, and bay leaves, then season with salt and pepper. Let the stew simmer for a little over an hour, then check it, adding more broth or seasoning if needed. Let it simmer again while you boil potatoes, and then it should be ready! Because the stew cooks for about two hours in total, you end up with really flavorful veggies and super tender and delicious beef. Serve with pickled beets if you have some, and enjoy! If you make our recipe, be sure to leave a comment and a rating below, and tag us on Instagram if you post a photo!
Kalops (Swedish Beef Stew)
Ingredients
- 1 kg (2.4 lbs) chuck roast (or other beef cut suited for stews)
- 1 medium onion
- 2 cloves garlic
- 3 large carrots
- 1 stalk celery
- 2 tbsp vegetable oil
- 14 grams (1 tbsp) butter
- 3 tbsp flour
- 1/4 tsp ground allspice (or more to taste!) – OR about a dozen whole allspice berries if you can find them!
- 2-3 bay leaves
- 720 ml (3 cups) beef stock (can also use water and bouillon)
- Salt to taste
- Pepper to taste
SERVED WITH:
- 7 large potatoes
Instructions
- Prep the beef by cutting into 1 inch cubes. Season well with salt.
- Heat a large pot over medium-high heat. Add vegetable oil when preheated and add beef in one layer, searing on all sides. If you need to sear the meat in batches, you can remove one batch before adding the next to ensure that it browns well.
- Dice your onion and celery while the beef is cooking (or prep ahead of time!). Finely mince the garlic cloves.
- Once the meat is browned on all sides, add in the onion, celery, and garlic. Cook until just softened.
- Chop your carrots into bite sized pieces. You can either add the carrots now if you like them super soft, or add them with about 45 minutes left of cooking if you prefer them to have more of a bite!
- Add one tablespoon of butter and let it melt. Once melted, add in three tablespoons of flour and stir until everything is coated. Add in ground allspice, or if using whole allspice, add in a sachet (this post tells you how to make one!) to hold in the berries for easy removal at the end!
- Pour in beef stock, stirring while adding to dissolve the flour coating. Once all of it has been added, add in 2-3 bay leaves. Now is a good time to taste for initial seasoning – add in salt and pepper to taste.
- Bring to a boil, lower the heat to a simmer and cover. Let the stew simmer for about an hour and 15 minutes; add more water or stock if needed! Now is also the time to add the carrots if you want them to be less soft.
- Simmer for an additional 45 minutes or until the beef is very tender – in the meantime, prepare the potatoes for serving.
- Prep potatoes by peeling and cutting in half. Place in a pot with cold water and add salt. Heat over medium-high heat with the lid on until it boils. Remove the lid and boil for about 15 minutes or until a knife poked into the center of a potato releases easily (you can also just taste for doneness!). Drain and set aside until ready to serve.
- Remove bay leaves and sachet if using whole allspice berries. Check for final seasoning (add more salt if needed). Add stew to bowls and serve with boiled potatoes. Garnish with fresh parsley if you would like. Enjoy!
