Kalops (Swedish Beef Stew)

TYPE : Swedish
Stew
YIELD : 6 servings
CALORIES : 579 kcal
PREP TIME : 15 mins
COOK TIME : 2 hrs 30 mins
TOTAL TIME : 2 hrs 45 mins

INGREDIENTS :

  • 6 – 8 potatoes
  • 3 – 4 carrots
  • 1 onion
  • 2 – 3 lbs (1 – 1.5 kg) chuck meat
  • 1 cup (2 – 3 dl) water
  • 1/4 cup (0.5 dl) soy sauce
  • 2 tbsp chili sauce or tomato paste
  • 2 – 3 parsley stalks (save the leaves for serving)
  • 1 bay leaf
  • 1 tsp anchovy paste (optional but recommended)
  • 1 tsp salt
  • 1/2 tsp white pepper corns
  • 1/2 tsp whole allspice
  • 1/2 cup (1 dl) heavy cream (optional)

INSTRUCTIONS :

  • Peel and slice vegetables and meat into 1 1/2 inch (3 – 4 cm) pieces.

Using a Dutch oven/Regular pot with lid

  • Sauté onion and meat in a little oil or butter (optional but tasty), then add the remaining ingredients. Simmer under lid on the stove or in a 325°F (160°C) oven for 2 – 3 hours, while stirring occasionally.

Using a Slow cooker

  • Place the vegetables on the bottom, then add meat and remaining ingredients. Cook on high or low setting. Stir to thicken the stew.

Using an Instant pot/Pressure cooker

  • Mix everything except the cream and cook at default high pressure for 30 minutes. After releasing the pressure, add cream (if used) and stir to thicken the stew.

NOTES :

Sprinkle parsley leaves on top and serve with sliced, pickled beets.
If you want a thicker sauce, stir 2 – 3 tbsp of flour into 1/2 cup of water and add the slurry to the stew towards the end and let it thicken.

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