Swedish
Kalops
Kalops is a homely Swedish beef stew, slowly simmered with onions, carrots, bay leaves, and whole allspice until the meat is tender. Serve it the traditional way with boiled potatoes and pickled beets.
Watch it madeRegular Ordinary Swedish Meal Time · 2:54
Ingredients
- Beef chuck or stewing beef, cut into 3 cm cubes400g
- Yellow onion, sliced into wedges1 medium
- Carrots, cut into thick rounds2 medium
- Butter1 tbsp
- Neutral oil1 tsp
- Plain flour1 tbsp
- Beef stock or water500ml
- Whole allspice berries8
- Bay leaves2
- Salt3/4 tsp, plus more to taste
- White or black pepper1/4 tsp
- Potatoes, for serving400g
- Pickled beets, for serving100g
- Fresh parsley, chopped, optional1 tbsp
Method
- Pat the beef dry and season it lightly with salt and pepper.
- Heat the butter and oil in a heavy pot over medium-high heat, then brown the beef in batches so the pieces take on a deep color without steaming.
- Return all the beef to the pot, add the onion wedges, and cook for 3 to 4 minutes until the onion begins to soften at the edges.
- Sprinkle over the flour and stir well for 1 minute so it coats the meat and absorbs the fat.
- Pour in the beef stock or water a little at a time, stirring and scraping the bottom of the pot to release the browned bits.
- Add the whole allspice berries, bay leaves, and salt, then bring the stew just to a simmer.
- Cover partially and simmer gently for about 1 hour 15 minutes, stirring occasionally and keeping the liquid at a quiet bubble.
- Add the carrots and continue simmering for 30 to 40 minutes, until the beef is very tender and the sauce is lightly thickened.
- While the stew finishes, boil the potatoes in salted water until tender, then drain.
- Taste the kalops and adjust with salt and pepper, removing the bay leaves if desired.
- Serve the kalops hot with boiled potatoes, pickled beets, and a little chopped parsley if using.
Common questions
Can I substitute another cut of beef for kalops?
Yes. Chuck, brisket, or other stewing cuts work best because they become tender during the long simmer. Avoid lean steaks; they dry out and turn stringy instead of giving the stew its rich, soft texture.
How long does kalops take to cook until the beef is tender?
Plan on about 1 hour 45 minutes to 2 hours total, depending on the size and toughness of the beef. The stew should be kept at a gentle simmer, not a boil, so the meat softens evenly.
What are the most common mistakes when making kalops?
The biggest mistakes are crowding the beef so it steams instead of browns, boiling the stew too hard, and adding the carrots too early. Also, cook the flour briefly before adding liquid to avoid a raw flour taste.
How should I store and reheat leftover kalops?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of water or stock if needed. It also freezes well for about 3 months.
What should I serve with kalops besides potatoes and pickled beets?
Boiled potatoes are traditional, but mashed potatoes or buttered potatoes also work well. Pickled beets add the classic sweet-tart contrast. A little chopped parsley on top is optional, and crusty bread is useful for the sauce.