A slow-braised beef stew with onions and whole allspice berries, simmered until deeply tender and served with boiled potatoes.
Kalops is a real, traditional Swedish dish, known as Swedish Beef Stew with Allspice. A slow-braised beef stew with onions and whole allspice berries, simmered until deeply tender and served with boiled potatoes.\n\nKalops is a classic Swedish home-cooked stew whose name derives from the English 'collops', meaning sliced meat, reflecting British culinary influence that entered Swedish cooking in earlier centuries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 6
Melt butter in a heavy pot and brown the beef cubes in batches over high heat, about 4 minutes per batch; set aside.
In the same pot, cook the onions over medium heat until soft and golden, about 8 minutes.
Stir in the flour and cook for 1 minute to remove the raw taste.
Return the beef to the pot, add allspice berries, bay leaves, stock and tomato paste, and bring to a simmer.
Cover and simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender.
Season with salt and pepper, remove bay leaves, and serve hot over boiled potatoes.
Brown the beef properly in batches — crowding the pot steams the meat instead of caramelizing it.
Whole allspice berries give a cleaner flavor than ground allspice, which can turn muddy over a long braise.
This stew tastes even better the next day, so make it ahead if you can.
Some households add sliced carrots in the last 45 minutes for extra vegetables.
A splash of vinegar at the end brightens the rich sauce, a common regional touch.
Use a chuck roast cut into large chunks instead of stew meat for a more traditional texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kalops is a classic Swedish home-cooked stew whose name derives from the English 'collops', meaning sliced meat, reflecting British culinary influence that entered Swedish cooking in earlier centuries.
Use 0.5 tsp ground allspice, added with the flour, though the flavor will be slightly less clean.
Simmer uncovered for the last 20 minutes to reduce and thicken the sauce, or add a touch more flour mixed with cold water.
Yes — brown the beef and onions on the stovetop first, then transfer everything to a slow cooker on low for 6 to 7 hours.
Per serving (380g / 13.4 oz) · 6 servings total
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