Entree: Sweden – Stockholm & Central Sweden – Kalops (Classic Swedish beef and onion stew flavored with allspice and bay leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 3 medium onions, thinly sliced (about 12 oz (340 g))
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 6 whole allspice berries
- 2 bay leaves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 medium carrots, sliced (about 8 oz (225 g))
- 1 tbsp (15 ml) red wine vinegar or a squeeze of lemon (optional)
- Boiled potatoes for serving, about 2 lb (900 g)
- Fresh chopped parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 3 medium onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 6 whole allspice berries
- 2 bay leaves
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 tbsp (15 ml) red wine vinegar or a squeeze of lemon (optional)
- Boiled potatoes for serving, about 2 lb (900 g)
- Fresh chopped parsley for garnish

Instructions

1. Brown the beef: Pat beef cubes dry and season lightly with salt and pepper. Heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Brown beef in batches until well seared on all sides, about 3–4 minutes per batch. Remove and set aside.
2. Cook the onions: Reduce heat to medium, add 2 tbsp (30 g) butter to the pot, then add sliced onions. Cook, stirring occasionally, until soft and beginning to caramelize, about 12–15 minutes.
3. Make the roux and deglaze: Sprinkle 2 tbsp (16 g) flour over the onions and stir to coat, cooking 1–2 minutes. Gradually add 2 cups (480 ml) beef stock while stirring to avoid lumps, scraping up browned bits from the bottom of the pot.
4. Return beef and season: Return the browned beef to the pot. Add allspice berries, bay leaves, carrots, 1 tsp (5 g) salt, and 1/2 tsp (1.5 g) black pepper. Bring to a gentle simmer.
5. Braise until tender: Cover and simmer gently for 1.5–2 hours, or place in a 325°F (160°C) oven covered and braise until beef is fork-tender and sauce has thickened. Stir occasionally and add a splash of water or stock if the sauce reduces too far.
6. Finish and adjust: Stir in 1 tbsp (15 ml) red wine vinegar or a squeeze of lemon if using, and 1 tsp (5 g) sugar to balance flavors if desired. Adjust salt and pepper to taste and remove bay leaves and whole allspice before serving.
7. Serve: Ladle kalops over boiled potatoes and garnish with chopped parsley.