Cook and Scale
Swedish Beef Kalops
6 servings · 505 min total
A gently spiced Swedish beef stew slow-cooked with allspice and bay, finished with a touch of lingonberry for classic sweet-savoury balance.
Ingredients
- 1¼ kg stewing beef, cut into chunks
- 2 onion, sliced
- 3 carrot, sliced
- 4 tsp ground allspice
- 2 bay leaf
- 5 dl beef stock
- 2 tbsp wheat flour
- 2 tbsp butter
- 1 tbsp lingonberry jam
- 1 tbsp red wine vinegar
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley, chopped, to serve
Contains: Gluten, Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the beef — Melt the butter in a pan and brown the beef in batches over high heat for about 10 minutes total. Transfer to the slow cooker.
- 2.
Add vegetables and spices — Add the onions, carrots, allspice berries, and bay leaves to the slow cooker along with the browned beef.
- 3.
Thicken with flour and stock — Whisk the flour into the beef stock until smooth and pour over the beef. Season with salt and pepper.
- 4.
Slow-cook until fall-apart — Cover and cook on low for 8 hours, until the beef is fall-apart tender.
- 5.
Finish and serve with potatoes — Stir in the lingonberry jam and vinegar and adjust the seasoning. Scatter with parsley and serve with boiled potatoes.