swedish beef stew (kalops )

Recipe by
Vickie Parks
Renton, WA

The recipe title comes from the English word ‘collops’ (meaning pieces of beef). The recipe is nearly 200 years old and is a traditional Swedish beef stew that’s slowly simmered with vegetables until thick, and then it's seasoned with warm, aromatic spices. Although a stew, it’s fairly thick and is usually ladled onto plates with a slice of rye bread, boiled potatoes and pickled red beets surrounding it.

yield 4 to 6
prep time 10 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For swedish beef stew (kalops )

  • 2 1/2 lb
    beef chuck steak
  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    vegetable oil
  • 2 lg
    carrots, peeled and sliced into rounds or chunks
  • 2 md
    onions, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    veal stock or beef stock
  • 2
    bay leaves
  • 10
    whole allspice berries
  • 2 Tbsp
    all-purpose flour
  • 1/4 cup
    red wine
  • 32 oz
    beef stock (amount is approximate)
  • 1 tsp
    salt
  • 5
    white peppercorns (or about 1 1/2 tsp white pepper)

How To Make swedish beef stew (kalops )

  • 1
    Cut the beef into 1/2-inch cubes, and dry the beef cubes with a paper towel (which helps to ensure even browning). Toss the cubed beef with flour to coat on all sides.
  • 2
    Heat the oil and butter in a Dutch oven or stockpot over medium heat. Add the beef, and sauté for about 5 minutes or until beef is evenly browned on all sides.
  • 3
    Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
  • 4
    Stir in 2 Tbsp flour. Pour in the red wine and enough beef stock to just cover the beef. Add salt and 5 white peppercorns (or 1 to 1 1/2 tsp white pepper), adjusting salt and pepper to taste.
  • 5
    Reduce the heat to medium-low, cover the stockpot, and simmer for about 1 1/2 hours or until the beef is cooked and tender, stirring frequently to prevent sticking. Skim off fat, if needed.
  • 6
    Ladle onto plates, and serve with boiled potatoes and pickled red beets.

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