Name: Swedish Braised Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 2 lbs beef chuck, cut into 1.5-inch cubes; 2 tbsp unsalted butter; 2 large yellow onions, thinly sliced; 2 tbsp all-purpose flour; 1 cup dark beer (porter or stout); 2 cups beef stock; 8 whole allspice berries, lightly crushed; 2 bay leaves; 1 tbsp red wine vinegar; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 large carrots, peeled and cut into 1-inch chunks; 8 oz baby potatoes, halved; 2 tbsp fresh flat-leaf parsley, chopped; Lingonberry jam, for serving

Be the first to rate

(No Ratings Yet)

Kalops is a classic Swedish braised beef stew slow-cooked with sweet onions, warm allspice, and dark beer until fork-tender. Served with boiled potatoes and a spoonful of lingonberry jam, it's the kind of hearty, deeply savory dish that anchors a cold Nordic evening.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

760 kcalCalories
44 gFat
18 gSaturated Fat
24 gCarbs
3 gFiber
6 gSugar
60 gProtein
620 mgSodium
850 mgPotassium
95 mgCalcium
6 mgIron
12 mgVitamin C
320 mcgVitamin A

Ingredients

For the stew

2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp unsalted butter
2 large yellow onions, thinly sliced
2 tbsp all-purpose flour
1 cup dark beer (porter or stout)
2 cups beef stock
8 whole allspice berries, lightly crushed
2 bay leaves
1 tbsp red wine vinegar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For finishing

2 large carrots, peeled and cut into 1-inch chunks
8 oz baby potatoes, halved
2 tbsp fresh flat-leaf parsley, chopped
Lingonberry jam, for serving

Directions

Pat the beef cubes thoroughly dry with paper towels and season generously with salt and pepper.
Heat butter in a heavy Dutch oven over medium-high heat. Brown the beef in small batches until deeply caramelized on all sides, about 3-4 minutes per batch. Transfer to a plate.
Reduce heat to medium and add the sliced onions. Cook, stirring often, until softened and lightly golden, 8-10 minutes. Sprinkle with flour and stir for 1 minute to coat.
Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Add the beef stock, allspice berries, bay leaves, and vinegar, then return the beef and any juices to the pot.
Bring to a gentle simmer, cover, and reduce heat to low. Braise for 75 minutes, stirring occasionally to ensure even cooking.
Add the carrots and potatoes to the pot, cover, and continue braising for 35-40 minutes more, or until the beef is fork-tender and the vegetables are fully cooked.
Remove the bay leaves, taste, and adjust seasoning with additional salt and pepper as needed.
Ladle into warm bowls, sprinkle with fresh parsley, and serve with a small spoonful of lingonberry jam on the side.

Cook’s Notes

For deeper flavor, marinate the beef in the dark beer with allspice berries and bay leaves overnight in the refrigerator.
Use a heavy Dutch oven or enameled cast-iron pot to ensure even browning and steady braising heat.
Lingonberry jam is the traditional sweet-tart accompaniment; cranberry sauce works as a substitute.
The stew develops even richer flavor the next day, making it an ideal make-ahead dish.
If you prefer to skip alcohol, substitute an extra cup of beef stock plus 1 tsp of balsamic vinegar for the beer.