Best Swedish Beef Stew Kalops Recipes

KALOPS (SWEDISH BEEF STEW)

Steps:

• Combine flour, salt and pepper in a bowl.
• Toss beef cubes in the flour mixture to coat.
• In a large dutch oven, cook the butter until just starting to brown.
• Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
• Add the bay leaves and allspice.
• Boil the water in a separate pan, then pour over the meat.
• Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
• When meat is tender, remove to a serving dish.

SWEDISH BEEF STEW (KALOPS )

Steps:

• 1. Cut the beef into 1/2-inch cubes, and dry the beef cubes with a paper towel (which helps to ensure even browning). Toss the cubed beef with flour to coat on all sides.
• 2. Heat the oil and butter in a Dutch oven or stockpot over medium heat. Add the beef, and sauté for about 5 minutes or until beef is evenly browned on all sides.
• 3. Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
• 4. Stir in 2 Tbsp flour. Pour in the red wine and enough beef stock to just cover the beef. Add salt and 5 white peppercorns (or 1 to 1 1/2 tsp white pepper), adjusting salt and pepper to taste.
• 5. Reduce the heat to medium-low, cover the stockpot, and simmer for about 1 1/2 hours or until the beef is cooked and tender, stirring frequently to prevent sticking. Skim off fat, if needed.
• 6. Ladle onto plates, and serve with boiled potatoes and pickled red beets.

SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)

Steps:

• Coat the beef with flour and salt.
• In a large, heavy pot or dutch oven, melt the butter.
• Sauté the meat until browned on all sides.
• Add the onions and sauté for a few minutes with the meat.
• Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
• Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
• Stir occasionally to keep from sticking, and if needed, add more water.
• Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).

INSTANT POT SWEDISH KALOPS (BEEF STEW) - PRESSURE COOKING TODAY™

Steps:

• Season beef generously with salt and pepper.
• Select Sauté on the pressure cooker and add oil and butter to the pressure cooking pot. When butter is melted, brown the meat in batches for about 5 minutes per batch until all meat is browned on all sides. Do not crowd the pot. Transfer to a plate.
• Add the onion to the pot. Sauté for about 3 minutes, stirring frequently, until softened.
• Stir in a small amount of the beef broth to deglaze the pot. Be sure and scrape up any brown bits from the bottom of the pot. Add the remaining broth and return the beef and any juices to the pot.
• Add the allspice and bay leaves. Lock the lid in place. Select High Pressure and 15 minutes cook time.
• When the cook time ends, allow the pressure to release naturally for 10 minutes before finishing with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves and allspice.
• In a small bowl, whisk the flour and cold water until smooth. Add 1/2 cup of the hot broth to the flour mixture and stir to combine, then add the flour and broth mixture to the pressure cooking pot.
• Select Sauté and bring the gravy to a boil, stirring constantly, until thickened and there's no more raw flour taste. Stir in the milk. Taste and add salt and pepper if needed.
• Serve over mashed potatoes.

GREAT-GRANDMA ELLEN'S SKåNSK KALOPS (SWEDISH BEEF STEW) RECIPE - (3.5/5)

Steps:

• Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.

KALOPS (SWEDISH BEEF STEW WITH SOURCREAM)

Steps:

• Heat oven to 350° F. Heat butter and oil in large skillet. When foam subsides, add meat and brown well on all sides. Transfer to a 4-quart covered casserole. Add onion to skillet and cook, stirring, for 6 minutes. Add onion to casserole add flour and toss ingredients lightly to coat evenly. Add salt, allspice, pepper, and bay leaf. Blend bouillon into water and pour into skillet boil over high heat for 2 to 3 minutes, scraping into liquid any browned bits of meat and onion in bottom of pan. Pour into casserole and cover tightly set in lower part of oven. Bake 1 1/4 hours or until meat is tender when pierced with tip of sharp knife. Remove meat to deep, heated platter and cover tightly with foil to keep warm. Skim fat from liquid in casserole and discard. With wire whisk beat in sour cream, 1 tablespoon at a time. Taste for seasoning reheat if necessary and pour sauce over meat. Garnish very lightly with sprinkling of dill and parsley just before serving.