Kalops (Swedish Beef Stew)
A traditional Swedish beef stew that's slow-simmered with vegetables and flavored with white pepper and allspice for a uniquely flavorful and soul-satisfying dish.
Ingredients
- 2 tablespoons butter
- 1 lb beef chuck , cut into 1/2 inch cubes
- 1 tablespoon flour
- 2 tablespoons butter
- 2 medium onions , diced
- 2 cloves garlic , minced
- 3 tablespoons flour
- 1/4 cup red wine (not traditional but I love the depth it adds to the stew)
- 2 large carrots , sliced into 1/4 inch thick rounds
- 4 bay leaves
- 10 whole allspices berries
- 10 white peppercorns
- 2 tablespoons beef broth base or 2 beef bouillon cubes (e.g., Better Than Bouillon base)
- water
- Salt to taste
Instructions
- Dry the beef cubes with a paper towel. Sprinkle the flour evenly over the beef cubes and toss to coat.
- Heat the butter on medium-high heat in a Dutch oven or heavy pot. Generously brown the beef on all sides then transfer to a plate and set aside.
- In the same Dutch oven, heat another 2 tablespoons of butter and sauté the onions until translucent and just beginning to caramelize. Add the garlic and sauté for another minute. Add the 3 tablespoons of flour and stir for 1 minute. Add the wine and bring to a boil for one minute. Add all remaining ingredients, adding just enough water to cover the meat. Bring it to a boil, reduce heat to low, cover and simmer for 1 hour. If the sauce is too thin at that point, remove the lid and continue to simmer for another 20 minutes or until the desired consistency is reached. Remove the bay leaves and allspice berries before serving.
- Serve with potatoes and pickled beets.
Nutrition
Calories: 386kcal | Carbohydrates: 15g | Protein: 24g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 108mg | Sodium: 686mg | Potassium: 602mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5469IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 3mg
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