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Kalops with bay leaf, beef and vegetables on a white plate
Tender beef and vegetable stew flavoured with allspice and bay leaves

Swedish Kalops

Author: Flavelo
Recipes Main Courses
Although the recipe might seem Hungarian, 'Kalops' is actually the name of the Swedes' classic beef stew. The similarity is no coincidence: this is also a slow-cooked, rich dish, but Swedes often swap paprika for allspice (here caraway and bay). The collagen in the meat turns into gelatin during the long cooking time, thickening the sauce and making the morsels butter-soft.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan or cast iron pot
  • Chopping board and sharp knife

Allergen Information

⚠️ Celery

Instructions

1 ✓

Cut the beef into 3-4 cm cubes. Heat the oil in the pan and brown the meat cubes until they get a nice brown crust.

Tip: Do not overcrowd the pan, fry in batches! The brown bits (Maillard reaction) will give the sauce its deep flavour.
2 ✓

Remove the meat, and in the remaining fat sauté the finely chopped onion and garlic until translucent.

Tip: The onion dissolves the tasty bits stuck to the bottom of the pot.
3 ✓

Cut the carrots and celery into larger chunks (so they don't boil away) and add to the onion.

Tip: The sweetness of the root vegetables counterbalances the strong taste of the meat.
4 ✓

Return the meat, add the spices (bay, caraway, salt, pepper) and pour over enough water to cover.

Tip: The essential oils of the bay leaf release slowly, making it perfect for long cooking.
5 ✓

Cover and simmer on the lowest flame for 1.5-2 hours until the meat is butter soft.

Tip: The transformation of collagen into gelatin is a time-consuming process – don't rush it with high heat, or the meat will stay tough.
6 ✓

Remove the bay leaf before serving and sprinkle with fresh herbs.

Tip: It's best with boiled potatoes!

Recipe FAQ

Can I use other meat?
Beef shin or neck is the best choice because these parts have a high connective tissue content, which becomes tender during long cooking.
What do I do if the gravy is too thin?
Take the lid off for the last 20 minutes so water evaporates and flavours concentrate.

Ingredients

  • 500 g Beef shin or chuck
  • 2 whole Onions
  • 3 cloves Garlic
  • 2 whole Carrots
  • 1 stalk Celery
  • 2 whole Bay leaves
  • 1 tsp Ground caraway seeds
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Oil
  • 1 l Water (or stock)