Kalops – Swedish beef stew
Slow-cooked beef stew with bay leaves and allspice, served with boiled potatoes and pickled beetroot.
- 2 h 30Time
- 45 minHands-on
- 4Portions
- ≈ 48 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 800 gBeef chuck
- 2 tbspButter
- 2Yellow onions, in wedges
- 3Bay leaves
- 10 berriesAllspice
- ≈ 6 dlWater
- 1 ½ tbspPlain flour
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato
- 200 gPickled beetroot
Method
- Cut the beef into 4 cm cubes. Pat dry, salt and pepper.
- Brown the meat in butter in batches in a heavy pot.
- Add the onions, bay leaves and allspice. Pour in water until the meat is just covered, then bring to a boil.
- Simmer under a lid for about 1 hour 45 minutes, until the meat is tender.
- Peel the potatoes while the stew simmers.
- Boil the potatoes in salted water for about 20 minutes.
- Thicken the stew with flour stirred into a little cold water and let it boil for 5 minutes. Season with salt and pepper.
- Serve with the potatoes and pickled beetroot.
The cost is estimated from Swedish grocery prices.
