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.

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.

Gluten-free with swaps Keto Low-carb High-proteinNo added sugarFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 2 hr 15 min
Total 2 hr 35 min
Yield 6 servings
Level Easy

Updated November 4, 2026

Swedish beef stew with carrots, onions and bay leaves in a Dutch oven, with boiled potatoes

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

To make it gluten-free

For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour Gluten-free flour

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What you’ll need

Dutch oven with lid

Instructions

Coat the beef. Pat the beef dry and toss it with the flour, salt and pepper.
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.
Cook the onions. Add the remaining butter and the onions and cook for 5 minutes, scraping up the browned bits.
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.
Serve. Remove the bay leaves and allspice berries if you like, taste for salt, and serve with boiled potatoes and pickled beets.

Nutrition per serving (estimated)

460Calories

10 gCarbohydrates

2 gFiber

8 gNet carbs

38 gProtein

29 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb High-protein Budget-friendly Gluten-free with swapsNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Kalops can also braise in a 325°F oven for the same time.
Like most stews, it tastes even better the next day.

Storage and leftovers

Make ahead Freezer-friendly

Like most stews, it tastes even better the next day. Refrigerate up to 4 days, or freeze up to 3 months. Reheat on the stove over medium-low heat until steaming.

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.