Sweden has been open to the culinary influences of other countries for centuries. The 1800’s were largely influenced by Britain. Today’s dish, Kalops, comes from the English word “collops” meaning slices or pieces of beef. It has remained a well-known and well-loved dish in Sweden for nearly 200 years.
Kalops is a traditional Swedish beef stew that is slowly cooked with vegetables and spices, most notably allspice berries which gives it its distinct flavor. Traditionally it is always served with potatoes and red pickled beets. Delicious and belly-warming, this is the perfect comfort food for a cold Winter’s evening.
This comes by way of request from Danny and Theresa Hjelm. They requested something Swedish that wasn’t meatballs. Danny and Theresa, I made you some Kalops – you’re going to love this! Now it’s your turn to recreate it in YOUR kitchen!
This is a simple dish to make and the prep time is quick.
Cut the beef into 1/2 inch cubes and dry with paper towels. This step is essential or else the meat will not brown. Sprinkle the flour over the beef cubes and turn to coat. Dice the onions and mince the garlic.
Heat the butter in a Dutch oven (I used a skillet and then transferred it to a Dutch oven – I was trying to cook and supervise a toddler using finger paints at the same time, so was a little sidetracked! But yes, use a Dutch oven in the first place)…heat the butter on medium-high and fry the beef on all sides until browned.
Remove the beef and set aside. Add the onions to the Dutch onion along with more butter. Saute until the onions are translucent and just beginning to caramelize. Add the garlic and saute for another minute.
Add the flour and stir for one minute to combine.
Add the wine and bring to a boil for one minute. Add all remaining ingredients and just enough water to cover the meat. Bring it to a boil, reduce the heat to low, cover, and simmer for 1 hour. If the sauce is to thin at that point, remove the lid and simmer for another 20 minutes or until the desired consistency is reached. (You can also make a flour-water slurry and add that for thickening if you prefer).
Remove the bay leaves and allspice berries before serving. Serve with potatoes and pickled beets.
- 2 tablespoons butter
- 1 lb beef chuck, cut into 1/2 in. cubes
- 1 tablespoon flour
- 2 tablespoons butter
- 2 medium onions, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1/4 cup red wine
- 2 cubes beef stock
- 2 large carrots
- 4 bay leaves
- 10 allspices berries
- 10 white peppercorns
- Salt to taste
Dry the beef cubes with a paper towel. This is important to ensure the beef browns properly. Sprinkle the flour evenly over the beef cubes and toss to coat.
Heat the butter on medium-high heat in a Dutch oven. Place the beef cubes in the Dutch oven, being careful not to overcrowd them or they won’t brown, and fry on all sides until browned. Remove the beef 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.