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)

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Recipe by

Vickie Parks

@Northwestgal

Renton, WA

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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yield 4 to 6

prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

Ingredients For swedish beef stew (kalops )

2 1/2 lb

beef chuck steak
2 Tbsp

all-purpose flour
2 Tbsp

unsalted butter
1 Tbsp

vegetable oil
2 lg

carrots, peeled and sliced into rounds or chunks
2 md

onions, chopped
2 clove

garlic, minced
2 Tbsp

veal stock or beef stock
2

bay leaves
10

whole allspice berries
2 Tbsp

all-purpose flour
1/4 cup

red wine
32 oz

beef stock (amount is approximate)
1 tsp

salt
5

white peppercorns (or about 1 1/2 tsp white pepper)

How To Make swedish beef stew (kalops )

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.

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.
3
Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
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.
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.
6
Ladle onto plates, and serve with boiled potatoes and pickled red beets.
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swedish beef stew (kalops )

Ingredients For swedish beef stew (kalops )

How To Make swedish beef stew (kalops )

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