Classic Kalops (Swedish Beef Stew)

This classic kalops fills you with satisfaction. Tender meat, crisp carrots, and onions simmered with veal stock, bay leaves, and peppercorns create a complete and divine dinner when served with boiled potatoes and pickled beets.

Ingredients

  • 600g beef stew meat, cubed
  • 2 large onions, thinly sliced
  • 2 tbsp vegetable oil
  • 3 bay leaves
  • 10 whole black peppercorns
  • 5 allspice berries
  • 2 tbsp flour
  • 4 dl beef broth
  • 2 dl water
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • Salt and black pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are soft and golden.
  2. Add the cubed beef to the pot and brown it on all sides.
  3. Sprinkle flour over the meat and onions, stirring well to coat everything.
  4. Pour in the beef broth and water, stirring continuously to avoid lumps. Add bay leaves, black peppercorns, allspice berries, red wine vinegar, and sugar.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 2 hours or until the meat is tender.
  6. Season with salt and black pepper according to your taste.
  7. Serve the classic kalops hot, traditionally accompanied by boiled potatoes, pickled beets, and a dollop of mustard.

Enjoy this traditional Swedish dish!
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