swedish beef stew (kalops )

Name: Swedish Beef Stew (Kalops )
Prep time: 10 min
Cook time: 1 h 45 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 2 1/2 pound(s) beef chuck steak; 2 tablespoon(s) all-purpose flour; 2 tablespoon(s) unsalted butter; 1 tablespoon(s) vegetable oil; 2 large carrots, peeled and sliced into rounds or chunks; 2 medium onions, chopped; 2 clove(s) garlic, minced; 2 tablespoon(s) veal stock or beef stock; 2 - bay leaves; 10 - whole allspice berries; 2 tablespoon(s) all-purpose flour; 1/4 cup - red wine; 32 ounce(s) beef stock (amount is approximate); 1 teaspoon(s) salt; 5 - white peppercorns (or about 1 1/2 tsp white pepper)

4 Pinches

Vickie Parks

Renton, WA

Updated on Jun 13, 2017

The recipe title comes from the English word ‘collops’ (meaning pieces of beef). The recipe is nearly 200 years old and is a traditional Swedish beef stew that’s slowly simmered with vegetables until thick, and then it's seasoned with warm, aromatic spices. Although a stew, it’s fairly thick and is usually ladled onto plates with a slice of rye bread, boiled potatoes and pickled red beets surrounding it.

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prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

yield 4 to 6

Ingredients

2 1/2 pounds beef chuck steak
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 large carrots, peeled and sliced into rounds or chunks
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons veal stock or beef stock
2 - bay leaves
10 - whole allspice berries
2 tablespoons all-purpose flour
1/4 cup - red wine
32 ounces beef stock (amount is approximate)
1 teaspoon salt
5 - white peppercorns (or about 1 1/2 tsp white pepper)

How To Make swedish beef stew (kalops )

Step 1

Cut the beef into 1/2-inch cubes, and dry the beef cubes with a paper towel (which helps to ensure even browning). Toss the cubed beef with flour to coat on all sides.

Step 2

Heat the oil and butter in a Dutch oven or stockpot over medium heat. Add the beef, and sauté for about 5 minutes or until beef is evenly browned on all sides.
Step 3

Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
Step 4

Stir in 2 Tbsp flour. Pour in the red wine and enough beef stock to just cover the beef. Add salt and 5 white peppercorns (or 1 to 1 1/2 tsp white pepper), adjusting salt and pepper to taste.
Step 5

Reduce the heat to medium-low, cover the stockpot, and simmer for about 1 1/2 hours or until the beef is cooked and tender, stirring frequently to prevent sticking. Skim off fat, if needed.
Step 6

Ladle onto plates, and serve with boiled potatoes and pickled red beets.
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