Kalops (Swedish Beef Stew with Allspice)
In short: Beef chuck browned and simmered for hours with onion, carrot, whole allspice and bay leaves until the meat is spoon-tender in a glossy gravy. It takes about 3 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 40 min
- Total
- 3 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Kalops is a plain, homey beef stew from Sweden's husmanskost, the tradition of everyday home cooking. Chunks of beef chuck are browned and simmered slowly with sliced onion, carrot, whole allspice and bay leaves until the meat falls apart and the gravy turns glossy. Boiled potatoes, pickled beets and lingonberry jam are the usual partners.
Instructions
- Pat the beef dry and toss it with the flour and 1 tsp of the salt.
- Heat the butter and oil in a heavy casserole over medium-high heat. Brown the beef in 3 batches, about 4 minutes per batch, until deeply browned on all sides. Move to a plate.
- Add the onions to the pot with a splash of stock and scrape up the browned bits. Cook for 6 to 8 minutes, until soft and golden. Stir in the tomato paste and cook for 1 minute.
- Return the beef and any juices to the pot. Add the carrots, allspice, bay leaves, peppercorns and stock. The liquid should barely cover the meat.
- Bring to a simmer, cover and cook on the lowest heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender enough to cut with a spoon.
- Uncover and simmer for 10 minutes to thicken the gravy. Remove the bay leaves, then taste and add the rest of the salt if needed.
- Serve in warm bowls with boiled potatoes, with pickled beets and lingonberry jam on the side.
Tips
- Chuck or shin gives the best result, because the connective tissue melts into the gravy. Lean cuts such as round turn dry and stringy.
- Kalops is better the next day. Chill it overnight, skim off the fat and reheat gently, and the allspice will taste rounder.
Questions and answers
Can I make kalops in the oven?
Yes. After adding the stock, cover the pot and bake at 150°C (300°F) for about 2 1/2 hours. The even heat means you do not need to stir.
Can I freeze kalops?
Yes, for up to 3 months in airtight containers. Thaw in the fridge and reheat gently, adding a little stock if the gravy has thickened.
What is the difference between kalops and goulash?
Kalops is flavored with allspice and bay and contains no paprika, so it tastes mild and slightly sweet. Goulash relies on paprika and is usually redder and thicker.
How long does it take to make Kalops (Swedish Beef Stew with Allspice)?
About 3 h 5 min in total: 25 min of preparation and 2 h 40 min of cooking.
How many calories are in Kalops (Swedish Beef Stew with Allspice)?
About 520 kcal per serving, with 35 g of protein, 34 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 34 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
