Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kalops
Swedish beef stew slowly braised with allspice, bay leaves, and onion until the meat falls apart in a dark, fragrant gravy — the definition of Nordic soul food.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Pat the beef dry and season with salt and pepper.
- 2
Melt the butter in a large heavy pot over high heat and brown the beef in batches, without crowding the pan, then set aside.
- 3
Lower the heat, add the onions to the same pot, and cook until softened and lightly caramelized, about 10 minutes, scraping up the browned bits.
- 4
Return the beef to the pot, add the stock, bay leaves, and allspice berries, bring to a simmer, cover, and cook over low heat for 1 1/2 hours.
- 5
Add the carrots and continue simmering, partially covered, for another 30 minutes, until the beef is fork-tender and falling apart.
- 6
Whisk the flour with a few tablespoons of cold water to make a slurry, stir it into the stew, and simmer for 5 minutes until the gravy thickens and turns glossy and dark.
- 7
Remove the bay leaves, adjust the seasoning, and serve hot over boiled potatoes with a spoonful of lingonberry jam on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving350
Calories
33 g
Protein
8 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kalops is a classic Swedish beef stew that has been a fixture of home cooking since at least the 18th century, drawing on the country's tradition of long-braised, allspice-scented meat dishes. The defining characteristic is whole allspice berries — a spice Sweden adopted early through Baltic trade routes — which give the broth a warm, faintly peppery sweetness distinct from French or English beef stews. It is often called the most Swedish of all everyday dishes, the kind passed down without a written recipe.
Listahan note
This version builds flavor by properly browning the beef before braising and using allspice berries whole so they infuse gently without overwhelming the dish.
Technique cues
- Brown the beef in batches in hot butter until a deep mahogany crust forms on at least two sides — this Maillard layer is the primary flavor base of the finished stew, and crowding the pan steams instead of sears.
- Allspice berries release their flavor gradually over a long braise; adding them whole lets you fish them out before serving, giving a mellow background note rather than an aggressive hit.
- The flour is used to dust or slurry the beef early in cooking, which thickens the braising liquid from within as the starch slowly hydrates — a lighter body than a roux-based gravy made at the end.
Kitchen flow
- Parallel prep
- While the beef browns in batches, slice the onions and measure the stock so everything is ready to add the moment the pan is cleared.
- Make-ahead
- Kalops is best made a day ahead; refrigerate overnight and the fat solidifies on top for easy removal, and the allspice flavor deepens throughout.
- Leftover move
- Shred any remaining beef into the sauce and serve over egg noodles or mashed potatoes for a second meal, or tuck into a rye sandwich.
- Cleanup rhythm
- Use a single heavy Dutch oven start to finish — brown, braise, serve from the same pot — and deglaze with stock immediately after browning to prevent fond from burning.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef chuck, cut into 1 1/2-inch chunks
braising protein
Purpose: Chuck has enough intramuscular fat and connective tissue to turn tender and silky over the long, gentle braise.
Handling: Pat the pieces completely dry with paper towels before browning so moisture does not suppress the sear.
Adaptation: Bone-in short ribs work well and add extra body to the broth; adjust timing upward by 30 minutes.
whole allspice berries
signature seasoning
Purpose: Allspice is the defining Nordic-Swedish note that separates kalops from generic beef stew.
Handling: Add whole so they are easy to remove before serving; lightly crushing them releases more aroma if you want a stronger impression.
Adaptation: If unavailable, use 1/4 tsp ground allspice stirred in at the end and skip the removal step.
yellow onions, sliced
aromatic base
Purpose: Slow-cooked sliced onions dissolve into the braising liquid, adding sweetness and body.
Handling: Slice into half-moons rather than dicing so they break down into the sauce over the long cook time.
Adaptation: Leeks can replace half the onion for a milder, slightly sweeter result.
all-purpose flour
thickener
Purpose: A light coating on the beef or a slurry added early thickens the braising liquid from within as it cooks.
Handling: Toss beef chunks in the flour before browning, shaking off excess, so the coating stays thin.
Adaptation: Use rice flour for a gluten-free version; the texture is slightly lighter but still effective.
beef stock
braising liquid
Purpose: Good stock provides depth and color; the liquid reduces and concentrates during the long braise.
Handling: Use unsalted or low-sodium stock so you can control the final seasoning before serving.
Adaptation: Dark beer (such as a porter) can replace up to half the stock for a richer, slightly bitter undertone.
Technique notes
- After browning all the beef, pour off excess fat but leave the fond, then deglaze with a splash of stock before adding the onions — this lifts the browned bits that form the backbone of the sauce.
- Keep the braise at a bare simmer with the lid slightly ajar; a hard boil toughens chuck and makes the sauce cloudy rather than glossy.
- Taste and adjust seasoning only in the final 10 minutes — salt levels shift significantly as the liquid reduces and the beef releases its juices.
Ingredient swaps
- Gluten-free direction
- Replace all-purpose flour with rice flour or cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water, stirred in at the end).
- Dairy-free option
- Use neutral oil instead of butter for browning; the flavor difference is minor in a braise with this much depth.
- Leaner cut
- Beef brisket flat works if chuck is unavailable, though it needs 30 extra minutes and benefits from the grain being sliced against it when serving.
Serve alongside
- boiled or mashed floury potatoes
- pickled beets with a splash of vinegar and sugar
- buttered rye bread for soaking up the sauce
- Swedish lager or a malt-forward dark ale
- lingonberry juice diluted with sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days; the flavor improves on day two.
- Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
- Freeze for up to 3 months; thaw overnight in the refrigerator and reheat slowly to preserve the texture of the beef.
Equipment
- 5-6 quart heavy Dutch oven or enameled cast-iron pot
- wooden spoon or silicone spatula for deglazing
- tongs for browning beef without piercing the crust
- fine-mesh strainer if you want to remove allspice berries cleanly
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