How to Make "Kalops:" Swedish Beef Stew!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper substitute.

Prep vegetables: dice 2 small to medium onions and place in a bowl.

Chop 1 stalk of celery and place in a bowl.

Chop 4 medium carrots into reasonable chunks and place in a bowl.

Heat 2 tablespoons of vegetable oil in a large pot.

Add 1 pack of British diced beef to the pot in batches to sear, ensuring not to overcrowd the pot.

Season the beef with salt while cooking to help lock in flavor.

Once browned, add the diced onions, celery, and garlic to the pot and mix.

Add salt to the vegetables to help them cook down faster.

Once the vegetables are soft, add the carrots to the pot.

Simmer the stew for about 1.5 to 2 hours.

Add 1 tablespoon of butter and 3 tablespoons of flour to the pot to thicken the stew, cooking for 1-2 minutes to eliminate raw flour taste.

Add 1/4 teaspoon of ground allspice and more salt and pepper if needed.

Dissolve a beef stock cube in 720 ml of boiling water and add to the pot along with 3 bay leaves.

Bring the stew to a boil, then reduce to a simmer and cover for about 1 hour.

After about 1 hour, add the carrots if you want them to have more bite and cover for another 45 minutes.

Peel and boil 6 to 7 potatoes in a separate pot of water.

After 2 hours, check the stew; it should be thick and glossy. Remove visible bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens