📝 About This Recipe
Kalops is the quintessential Swedish comfort food, a rustic beef stew that has warmed Scandinavian homes for centuries. Its soul lies in the fragrant, warming aroma of whole allspice berries and bay leaves, which infuse the tender beef and sweet carrots with a uniquely Nordic flavor profile. Perfectly balanced and deeply savory, this dish is a celebration of slow-cooking that transforms humble ingredients into a rich, velvety masterpiece.
🥗 Ingredients
The Meat & Aromatics
- 2 pounds Beef Chuck or Brisket (cut into 1.5-inch cubes, patted dry)
- 3 medium Yellow Onions (peeled and cut into thick wedges)
- 3-4 large Carrots (peeled and sliced into 1-inch thick rounds)
- 3 tablespoons Butter (unsalted, for searing)
- 1 tablespoon Neutral Oil (such as canola or vegetable oil)
The Braising Liquid & Spices
- 3-4 cups Beef Stock (high quality, low sodium)
- 10-12 whole Allspice Berries (essential for the authentic flavor)
- 4 pieces Bay Leaves (dried)
- 3 tablespoons All-purpose Flour (to thicken the sauce)
- 1 tablespoon Soy Sauce (for depth of color and umami)
- to taste Salt (sea salt or kosher salt)
- 6-8 whole Black Peppercorns (cracked slightly)
Traditional Garnishes
- 1 jar Pickled Beets (sliced, served on the side)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the beef cubes thoroughly dry with paper towels. Season them generously with salt and cracked black pepper.
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2
In a heavy-bottomed Dutch oven or large pot, melt 2 tablespoons of butter with the oil over medium-high heat until the butter foam subsides.
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3
Sear the beef in batches, ensuring not to crowd the pan. Cook until deeply browned on all sides (about 5-7 minutes per batch). Remove the meat and set aside on a plate.
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4
Lower the heat to medium. Add the remaining tablespoon of butter and the onion wedges to the pot. Sauté for 5 minutes until the onions are softened and starting to turn golden.
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5
Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux with the remaining fat.
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6
Slowly pour in one cup of the beef stock while whisking or stirring vigorously to prevent lumps from forming.
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7
Return the seared beef and any accumulated juices back into the pot. Add the rest of the beef stock until the meat is just covered.
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8
Add the whole allspice berries, bay leaves, and soy sauce. Stir gently to combine.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer very gently for about 1.5 hours. The liquid should barely bubble to ensure the meat stays succulent and doesn't toughen.
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11
After 1.5 hours, add the sliced carrots to the pot. Replace the lid and continue to simmer for another 45-60 minutes.
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12
The Kalops is ready when the beef is fork-tender and the sauce has thickened into a glossy gravy. If the sauce is too thin, simmer uncovered for the last 15 minutes.
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13
Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving (you can leave the allspice berries in for authenticity, but warn guests not to eat them!).
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14
Ladle the stew into deep bowls, ensuring everyone gets plenty of carrots and sauce. Garnish with a sprinkle of fresh parsley.
💡 Chef's Tips
For the best flavor, make the Kalops a day in advance; the spices mellow and the sauce deepens overnight. Do not use ground allspice; the whole berries provide a subtle infusion that is characteristic of the dish without making it gritty. Ensure you get a dark, hard sear on the beef initially, as this 'fond' on the bottom of the pot creates the rich color of the gravy. If you prefer a sweeter note, add a teaspoon of sugar or a dollop of red currant jelly to the sauce while simmering. Choose a collagen-rich cut like chuck roast; lean cuts will become dry during the long braising process.
🍽️ Serving Suggestions
Serve with boiled floury potatoes or a creamy potato mash to soak up the delicious gravy. Always accompany with Swedish pickled beets (Inlagda Rödbetor) for a necessary acidic contrast. A side of lingonberry jam adds a traditional tart-sweet element that complements the allspice. Pair with a crisp Swedish lager or a medium-bodied red wine like a Côtes du Rhône. For a complete Nordic meal, serve with a slice of dark rye bread and salted butter.