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 is a simple dish to make and the prep time is quick.
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Kalops – Swedish Beef Stew
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
Description
A rich and satisfying traditional Swedish beef stew seasoned with white peppercorns and allspice berries.
Ingredients
- 2 tbsp (30 ml) butter
- 1 lb (450 g) beef chuck, cut into 1/2 in. cubes
- 1 tbsp flour
- 2 tbsp (30 ml) butter
- 2 medium onions, diced
- 2 cloves garlic, minced
- 3 tbsp (45 ml) flour
- 1/4 cup (60 ml) red wine
- 2 cubes beef stock
- 2 large carrots
- 4 bay leaves
- 10 allspices berries
- 10 white peppercorns
- Water
- Salt to taste
Instructions
- 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 tbsp of butter and sauté the onions until translucent and just beginning to caramelize. Add the garlic and sauté for another minute. Add the 3 tbsp 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.
- Prep Time: 5 mins
- Cook Time: 1 hour
- Category: Stew
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 360
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Frequently Asked Questions
Why do you dry the beef and coat it in flour before browning?
The recipe says explicitly: dry the 1 lb beef chuck cubes with a paper towel and “this is important to ensure the beef browns properly.” Wet beef steams in the pan instead of browning; the flour coating then helps develop a deeper crust and thickens the stew as it simmers. The beef should not be overcrowded in the Dutch oven either, for the same reason.
What gives Kalops its distinctive flavor compared to other beef stews?
The article identifies allspice berries as the defining spice: 10 allspice berries simmer with the stew for an hour alongside 10 white peppercorns and 4 bay leaves. The article says this spice combination is what makes Kalops distinctly Swedish and gives it a flavor that has kept the dish a household staple in Sweden for nearly 200 years.
What is the traditional way to serve Kalops?
The article states that Kalops is “always served with potatoes and red pickled beets” — the recipe instructions also end with this instruction. The pickled beets provide an acidic contrast that cuts through the richness of the slow-simmered beef stew.
