Entree: Sweden – Skane / South Sweden – Skånsk Kalops (Slow-cooked Scanian beef stew seasoned with allspice and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) beef stewing meat, cut into 1- to 1.5-inch pieces
- 2 tbsp (30 g) butter
- 2 tbsp (16 g) all-purpose flour, for dredging
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 3 cups (720 ml) beef stock
- 8 whole allspice berries
- 2 bay leaves
- 4 carrots, peeled and thickly sliced (about 12 oz / 340 g)
- 1 tsp (5 g) ground black pepper
- 1.5 tsp (8 g) salt, or to taste
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce (optional for depth)
- Fresh chopped parsley for garnish
- Boiled potatoes and pickled beetroot for serving

Instructions

1. Season the beef pieces with salt and pepper and toss with the flour to lightly coat.
2. Melt the butter in a large heavy pot over medium-high heat. Brown the beef in batches until well caramelized on all sides, transferring browned pieces to a plate.
3. Reduce heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and beginning to brown, about 10–12 minutes.
4. Return the beef to the pot with any accumulated juices. Add the beef stock, ensuring the meat is mostly covered. Scrape up browned bits from the bottom of the pot.
5. Add the allspice berries, bay leaves, and carrots. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the beef is very tender, about 1.5 to 2 hours.
6. Remove the bay leaves and allspice berries (crush and discard if a few remain). Stir in the Dijon mustard and Worcestershire sauce if using. Taste and adjust seasoning with salt and pepper.
7. If the sauce needs thickening, increase heat and simmer uncovered a few minutes or whisk a small slurry of flour and cold water and stir in until desired thickness is reached.
8. Serve the kalops hot with boiled potatoes and pickled beetroot, and sprinkle with chopped parsley.