swedish beef stew (kalops )
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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 )
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2 1/2 lbbeef chuck steak
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2 Tbspall-purpose flour
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2 Tbspunsalted butter
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1 Tbspvegetable oil
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2 lgcarrots, peeled and sliced into rounds or chunks
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2 mdonions, chopped
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2 clovegarlic, minced
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2 Tbspveal stock or beef stock
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2bay leaves
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10whole allspice berries
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2 Tbspall-purpose flour
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1/4 cupred wine
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32 ozbeef stock (amount is approximate)
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1 tspsalt
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5white peppercorns (or about 1 1/2 tsp white pepper)
How To Make swedish beef stew (kalops )
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1Cut 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.
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2Heat 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.
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3Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
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4Stir 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.
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5Reduce 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.
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6Ladle onto plates, and serve with boiled potatoes and pickled red beets.
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Categories & Tags for Swedish Beef Stew (Kalops ):
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