Recipes

Swedish Beef Stew (Kalops)

Serves 4

| Prep Time: 20 mins

| Cook Time: 1 hr 40 mins

| Total Time: 2 hrs

You may need: Gingerbread Spice

Discover The Recipe

During colder months, we tend to crave recipes that warm our bellies and remind us of home. Our recipe for Swedish Beef Stew (or Kalops, in Swedish) is like a hug that instantly transports you to a warm house in cold fall and winter nights in Sweden. Swedish meals aren’t usually elaborate and may lack fresh vegetables or produce in winter, although pickled vegetables from the garden are often at the ready. This is due to long winters and a shortened growing season and the Swedish propensity to use seasonal and local ingredients. Rutabaga – a local type of Turnip – was typically a root vegetable of choice until replaced by the Potato in modern times. Swedish Beef Stew is traditionally accompanied by boiled potato and packs immense flavor. 

In a traditional Kalops Beef Stew, allspice is one seasoning that sets it apart from other beef stews. In this recipe, our chefs use a small amount of Gingerbread Spice that imbues warming spice notes cinnamon, nutmeg, allspice and clove. While gingerbread is best known for making sweets, this spice is perfect in savory recipes, too. The Gingerbread spice is a powerful flavor, so be sure to start with a small amount in this stew so that you don’t overwhelm the dish. This recipe is mostly hands-off so once all of the ingredients have been added to the pot, allow it to simmer until the beef is tender. The result is a fragrant, thick and savory beef stew that is perfect for cozy evenings by the fireplace.

Ingredients

  •  2 lbs chuck stew beef, cut into 1” cubes 

  • 1 Tbsp canola oil (olive or vegetable oil are OK)

  •  ½ Tbsp salt, plus 1 tsp to season beef (optional)

  •  ½ Tbsp black pepper

  •  1 Tbsp butter

  •  3 large carrots, peeled and chopped

  •  1 yellow onion, chopped

  •  1 Tbsp tomato paste

  •  2 cloves garlic, minced

  •  1 tsp Piquant Post Gingerbread Spice

  •  1 Tbsp flour 

  •  ¼ cup  red wine vinegar

  •  3 cups beef stock (or water)

  •  2 bay leaves 

Notes

If you don't want the carrots to get too soft, add them during the final 30 minutes of cooking. 

When browning the beef, ensure that you do not overcrowd the pan since this will cause the beef to steam as opposed to sear and achieve a nice crust.  

Instructions

Heat a large pot over Med-High heat. Season the beef with 1 tsp salt and ½ tsp black pepper. Once the pot is heated add the oil and work in batches to sear the pieces of beef until browned on all sides. Ensure that you do not crowd the pan. Remove the beef from the pot and repeat until all of the pieces are browned then set aside.

Add the butter to the pan and once melted add the chopped carrots, chopped onion and tomato paste then saute for 2 minutes until the onions are translucent. Add the garlic, Piquant Post Gingerbread Spice blend and flour then stir well for an additional minute. 

Slowly stir in the red wine vinegar and beef stock (or water) scraping the bottom of the pan as you go. Add the bay leaves, remaining ½ Tbsp salt and beef then bring to a boil. Reduce to a simmer on low heat and cover with a lid. Allow the stew to simmer for about an hour and 30 minutes or until the beef is tender. Check on the stew periodically, stir and add more liquid if needed. 

The stew is finished when the beef is tender and the sauce has thickened. At this point taste the stew and add more salt and gingerbread spice to taste. Remove from the heat and serve with boiled or mashed potatoes 

Alternatives & Substitutions

  • This beef stew is perfect for the colder months but can be enjoyed all year round. Swedish Beef Stew (Kalops) is traditionally served with boiled potatoes but you can also mash the potatoes for a classic North American pairing. 

  • No Red Wine Vinegar? No problem. Feel free to use Apple Cider Vinegar or cooking wine instead at the same amount as the recipe. An acid is necessary when cooking beef since it helps with the tenderizing process so don’t skip this step.

  • Gingerbread spice is perfect to make sweet treats any time of year. Try our Gingerbread Brownies for a chocolatey, sweet treat to complete your dinner lineup. Or make these vegan Vegan Gingerbread Kanelbullar buns or traditional Pepparkakor (Swedish Ginger Cookies).

  • Our Gingerbread Spice blend is also great in your favorite breakfast or brunch recipes like our light and fluffy Gingerbread Pancakes. Or try making these fabulous vegan Orange Ginger Muffins!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost! 

Swedish Beef Stew (Kalops)

Serves

4

Prep Time

20 mins

Cook Time

1 hr 40 mins

Total Time

2 hrs

Piquant Post spice you’ll need: Gingerbread Spice

Ingredients

  •  2 lbs chuck stew beef, cut into 1” cubes 

  • 1 Tbsp canola oil (olive or vegetable oil are OK)

  •  ½ Tbsp salt, plus 1 tsp to season beef (optional)

  •  ½ Tbsp black pepper

  •  1 Tbsp butter

  •  3 large carrots, peeled and chopped

  •  1 yellow onion, chopped

  •  1 Tbsp tomato paste

  •  2 cloves garlic, minced

  •  1 tsp Piquant Post Gingerbread Spice

  •  1 Tbsp flour 

  •  ¼ cup  red wine vinegar

  •  3 cups beef stock (or water)

  •  2 bay leaves 

Instructions

  1. Heat a large pot over Med-High heat. Season the beef with 1 tsp salt and ½ tsp black pepper. Once the pot is heated add the oil and work in batches to sear the pieces of beef until browned on all sides. Ensure that you do not crowd the pan. Remove the beef from the pot and repeat until all of the pieces are browned then set aside.

  2. Add the butter to the pan and once melted add the chopped carrots, chopped onion and tomato paste then saute for 2 minutes until the onions are translucent. Add the garlic, Piquant Post Gingerbread Spice blend and flour then stir well for an additional minute. 

  3. Slowly stir in the red wine vinegar and beef stock (or water) scraping the bottom of the pan as you go. Add the bay leaves, remaining ½ Tbsp salt and beef then bring to a boil. Reduce to a simmer on low heat and cover with a lid. Allow the stew to simmer for about an hour and 30 minutes or until the beef is tender. Check on the stew periodically, stir and add more liquid if needed. 

  4. The stew is finished when the beef is tender and the sauce has thickened. At this point taste the stew and add more salt and gingerbread spice to taste. Remove from the heat and serve with boiled or mashed potatoes 

Notes

  • If you don't want the carrots to get too soft, add them during the final 30 minutes of cooking. 

  • When browning the beef, ensure that you do not overcrowd the pan since this will cause the beef to steam as opposed to sear and achieve a nice crust.  

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