Kalops: Traditional Swedish Beef Stew

Kalops: Traditional Swedish Beef Stew
Kalops is a classic Swedish beef stew perfect for the winter months. This hearty and flavorful dish features tender beef, onion, carrot, celery, and garlic, all enriched by the warming spiciness of allspice. Cooked slowly, this stew promises comfort in every bite and pairs beautifully with boiled potatoes.

Ingredients

🥩 1 kg Tesco British Diced Beef
🫒 2 tbsp Vegetable Oil from a generic green glass bottle
🧅 1 medium/large Onion or 2 small-to-medium
🥒 1 stalk Celery
🧄 2 cloves Garlic
🧂 Salt from a wooden grinder
🥄 14g Butter
🌾 3 tbsp All-Purpose Flour
🧂 1/4 tsp Schwartz Ground Allspice
🥣 720 ml Beef Stock made from a dissolved stock cube
🍃 2-3 Bay Leaves from a jar labeled "Bay Leaves"
🥔 6-7 Potatoes from a 2kg bag
🌿 Fresh Parsley for garnish

Instructions

1- Prepare Vegetables:

• Peel and dice the onion(s).
• Chop the celery into small pieces.
• Mince the garlic cloves.
• Slice the carrots into 1-inch chunks, then halve them. Separate the onion, celery, and garlic into one bowl, carrots into another.

2- Sear the Beef:

• Heat oil in a Lodge Dutch oven over medium-high heat.
• Sear beef in batches to form a crust, browning all sides. Transfer to a plate.

3- Sauté Aromatics:

• Return beef to the pot. Add onions, celery, and garlic. Season lightly with salt. Cook until softened.

4- Add Carrots and Thicken:

• Add carrots. Stir in butter, let it melt.
• Add flour, cooking for 1-2 minutes. Stir in allspice and additional salt if needed.

5- Simmer the Stew:

• Add beef stock and bay leaves. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour.

6- Continue Simmering:

• After 1 hour, stir and cover again. Simmer an additional 45 minutes until beef is tender.

7- Prepare Potatoes for Serving:

• Peel potatoes, boil in water until tender.

8- Finish and Serve:

• Remove bay leaves from the stew.
• Serve stew over boiled potatoes, garnish with fresh parsley.

Prep Time: Approximately 15 minutes
Cook Time: 1 hour 45 minutes - 2 hours
Total Time: About 2 hours
Servings: 6-8
Equipment: Blue Cutting Board, Chef’s Knife, Small Bowls for Prep, Lodge Dutch Oven, Black Silicone-Tipped Tongs, Electric Stovetop, Wooden Salt Grinder, Plastic Measuring Jug, Potato Peeler, Stainless Steel Pot for Boiling Potatoes, Metal Skimmer/Ladle, White Serving Bowl with Blue Rim, Green Silicone Spoon/Spatula

Cooking Tips:

• Sear beef in batches for maximum flavor.
• Use salt to draw moisture from vegetables, enhancing their flavor and texture.
• Cook flour briefly to remove raw taste.
• For firmer carrots, add them later during cooking.
• Allspice provides distinct Swedish flavor; adjust to taste.

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Kalops: Traditional Swedish Beef Stew