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Kalops – Swedish Beef Stew

Kalops – Swedish Beef Stew

Kalops - Swedish Beef Stew

A rich and satisfying traditional Swedish beef stew, Kalops is seasoned with white peppercorns and allspice berries.
By Kimberly Killebrew

Swedish Kalops

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.

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This is a simple dish to make and the prep time is quick.


Kalops – Swedish Beef Stew

A rich and satisfying traditional Swedish beef stew seasoned with white peppercorns and allspice berries.

  • Author: Kimberly Killebrew
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


  • 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
  • Water
  • Salt to taste


  1. 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.
  2. 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.
  3. 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.
  4. Remove the bay leaves and allspice berries before serving.
  5. Serve with potatoes and pickled beets.

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