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Kalops – Swedish Beef Stew

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


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


  • 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.
  • Prep Time: 5 mins
  • Cook Time: 1 hour
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