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Swedish Kalops (Slow-Cooked Beef and Carrot Stew Infused with Allspice)
Sweden's classic winter stew dating back centuries: succulent beef slow-simmered in a rich brown gravy perfumed unmistakably with whole fragrant allspice berries and sweet carrots.
Prep
20 min
Cook
90 min
Total
110 min
Ingredients
4servings
- Beef chuck or stewing steak, cut into 3-4 cm cubes800 g
- Carrots, sliced into thick rounds300 g
- Yellow onions, cut into wedges2 piece
- All-purpose flour for dusting2 tbsp
- Butter30 g
- Whole allspice berries10 piece
- Hot beef stock or water600 ml
- Salt1.5 tsp
Preparation Steps
1
Season beef chunks with salt and dust evenly with flour.
3 min timer
2
Melt butter in a Dutch oven and sear beef in batches over medium-high heat for 6-8 minutes until browned.
8 min timer
3
Add onion wedges and sauté for 3 minutes alongside the browned beef.
3 min timer
4
Pour in hot broth, add whole allspice berries and bay leaves. Cover and simmer gently for 60 minutes.
60 min timer
5
Add thick carrot coins and simmer for another 25-30 minutes until beef is melt-in-the-mouth tender. Serve with boiled potatoes and pickled beets.
30 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
