Kalops

Name: Kalops
Yield: 4
Cuisine: Sweden
Ingredients: Beef chuck, cubed — 800 g (1.75 lb); Large Onion, sliced — 2; Medium Carrots, sliced — 2; Plain flour — 2 tbsp; Butter — 2 tbsp; Beef stock — 500 ml (2 cups); Bay leaves — 2; Whole allspice berries — 6; Salt and pepper — to taste

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Beef chuck, cubed — 800 g (1.75 lb)
Large Onion, sliced — 2
Medium Carrots, sliced — 2
Plain flour — 2 tbsp
Butter — 2 tbsp
Beef stock — 500 ml (2 cups)
Bay leaves — 2
Whole allspice berries — 6
Salt and pepper — to taste

Method

Toss the beef cubes in flour, shaking off excess.
Melt butter in a large pot and brown the beef in batches; set aside.
Add the onion and cook until softened, about 5 minutes.
Return the beef to the pot, add carrots, stock, bay leaves and allspice berries.
Bring to a simmer, cover, and cook gently on low heat for 2–2.5 hours, stirring occasionally, until the beef is very tender.
Season with salt and pepper to taste before serving.

Introduction: A slow-braised beef stew scented with allspice and bay leaf, Kalops is quintessential Swedish home cooking — the kind of long-simmered Sunday dish that fills the house with warmth through the cold months.

Cultural Background: A slow-braised beef stew scented with allspice and bay leaf, Kalops is quintessential Swedish home cooking — the kind of long-simmered Sunday dish that fills the house with warmth through the cold months.

Tips: Low and slow is key — resist the urge to boil hard, as this toughens the meat. Whole allspice berries give a cleaner flavour than ground.

Variations: Some versions add sliced potato directly into the stew rather than serving it on the side. A plant-based version can be made with mushrooms and root vegetables in place of beef.

Storage: Refrigerate up to 3 days; freezes well for up to 3 months. Flavour improves after a day.

Reheating: Reheat gently on the stovetop over low heat until piping hot, adding a splash of stock if needed.

Nutrition: 480 kcal | Protein 38 g | Carbs 16 g | Fat 28 g

FAQs:

Q: Can I make this in a slow cooker?

A: Yes — brown the meat first, then cook on low for 6–7 hours.

Q: What’s traditionally served alongside?

A: Boiled potatoes and pickled beetroot.