Kalops

Kalops is one of Sweden's oldest and most comforting stews, recorded in Swedish cookbooks since the 18th century. Its defining characteristic is the generous use of allspice berries alongside bay leaves, giving the slow-braised beef and root vegetables a warmly spiced, deeply fragrant broth quite unlike any other European beef stew.

Serves: 6

Ingredients

• 1 kg (2.2 lb) beef chuck, cut into 4 cm (1.5 in) cubes
• 3 medium carrots, cut into thick coins
• 2 medium onions, sliced into rings
• 3 medium waxy potatoes, peeled and cut into chunks
• 1 medium parsnip, peeled and chopped
• 10 whole allspice berries
• 3 bay leaves
• 400 ml (1 3/4 cups) beef stock
• 2 tbsp (30 ml) plain flour
• 2 tbsp (30 ml) butter
• 1 tsp salt
• 1/2 tsp white pepper
• Flat-leaf parsley, to serve

Instructions

1. Season beef cubes with salt and white pepper, then dust lightly with flour. Heat butter in a frying pan over high heat and brown the beef in batches for 2–3 minutes per side until well coloured. Transfer to a slow-cooker.
2. In the same pan, soften the onions over medium heat for 5 minutes. Deglaze with a splash of the stock, scraping up the browned bits. Pour over the beef in the slow-cooker.
3. Add carrots, parsnip, potatoes, allspice berries, and bay leaves. Pour over the remaining stock.
4. Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is completely tender and the broth is rich.
5. Remove bay leaves and allspice. Taste and adjust seasoning.
6. Serve in deep bowls scattered with parsley, with a doorstep of dark rye bread alongside.

Cook's Notes: Kalops tastes even better the next day once the flavours meld. For a thicker broth, mix 1 tbsp flour with 2 tbsp cold water and stir into the slow-cooker 30 minutes before the end of cooking. Allspice berries are non-negotiable — they are what make this distinctly Swedish.