Kalops (Swedish Beef Stew)
This delicious and savory stew is perfect for a cold autumn or winter day! The beef is tender and flavorful while the veggies are hearty and filling.
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!