Kalops (Swedish Allspice Beef Stew)

A comforting Swedish beef stew of chuck, onions and carrots slowly braised with whole allspice berries and bay leaves until fork-tender. Served with boiled potatoes and pickled beets. Serves 6.

Swedish beef stew with carrots, onions and bay leaves in a Dutch oven, with boiled potatoes
  • Prep 20 min
  • Cook 2 hr 15 min
  • Total 2 hr 35 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Kalops is the beef stew Swedes grew up on: chunks of chuck browned in butter and simmered with onions, carrots and a generous handful of whole allspice berries and bay leaves. The allspice gives it a warm, peppery fragrance that sets it apart from other stews.

It is traditionally served with plain boiled potatoes and sliced pickled beets, whose sweet-sour bite balances the rich gravy.

Ingredients

  • 2 1/2 pounds boneless beef chuck, cut into 2-inch chunks
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter, divided
  • 2 large yellow onions, cut into thin wedges
  • 3 medium carrots, cut into 1-inch pieces
  • 12 whole allspice berries
  • 3 bay leaves
  • 2 1/2 cups beef broth
  • 1 tablespoon white wine vinegar
  • Boiled potatoes and pickled beets, for serving

Instructions

  1. Coat the beef. Pat the beef dry and toss it with the flour, salt and pepper.
  2. Brown. Melt 2 tablespoons of the butter in a Dutch oven over medium-high heat. Brown the beef in batches, 3 to 4 minutes per side, and move it to a plate.
  3. Cook the onions. Add the remaining butter and the onions and cook for 5 minutes, scraping up the browned bits.
  4. Braise. Return the beef to the pot with the carrots, allspice, bay leaves, broth and vinegar. Bring to a simmer, cover and cook over low heat for 2 hours, stirring now and then, until the beef is fork-tender.
  5. Serve. Remove the bay leaves and allspice berries if you like, taste for salt, and serve with boiled potatoes and pickled beets.

Tips

  • Kalops can also braise in a 325°F oven for the same time.
  • Like most stews, it tastes even better the next day.

Questions about this recipe

What cut of beef is best for kalops?
Chuck, which turns tender and juicy with long braising. Bottom round works but is leaner.
Can I use ground allspice?
Use 1/2 teaspoon ground allspice in place of the whole berries, added with the broth.

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