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An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.
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Swedish Beef Stew Recipe (Kalops)

Sometimes called 'Allspice Beef Stew,' this traditional Swedish Beef Stew (Kalops) is an excellent addition to your comfort-food collection.  Minimal ingredients and prepared only on the stovetop --- and the best part?  It's packed with flavors!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Swedish
Servings: 4
Calories: 357kcal
Author: Neriz



  • 1/2 kg beef (about 1 pound)
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 & 1/2 cups stock
  • 1/2 tsp allspice, whole
  • 2 pcs bay leaf
  • 2 medium onions, (chopped into 8 parts)
  • 2 medium carrots, (chopped at about 1/2-inch)
  • salt and pepper, to season


  • Season beef with salt (generously) and pepper.
  • Dust them with flour and try to coat them evenly with it.
  • Pour oil into a large saucepan and set the pan over medium-high heat.
  • Once the oil is ready, slowly add the pieces of beef while leaving some space in between --- do not overcrowd the pan.
  • Brown the beef on all sides, adjusting the heat to medium if needed.  
  • Depending on the size of your pan, you might need to cook the meat in batches.
  • Place all the browned beef back into the pan and pour the stock.
  • Add salt, pepper, allspice, and bay leaf; then mix to combine.
  • Cover your Swedish beef stew with a lid and bring to a boil.
  • Adjust the heat to low and simmer for at least 60 minutes, occasionally stirring to make sure nothing will stick at the bottom of the pan.
  • Remove the lid, taste, and adjust the seasoning, if needed.
  • Add the chopped onions and carrots, then mix.
  • Place the lid back on and continue simmering for 40 to 60 minutes or until the beef becomes tender.
  • Transfer your Swedish stew into serving plates and enjoy!



  • Cook's Tip #1:  Shake off any excess flour in the meat before adding them to the oil for browning.
  • Cook's Tip #2:  Do not hesitate to lower the heat when frying the beef, especially if you see that they are getting dark too soon.
  • Cook's Tip #3:  If you think you need more oil when browning the meat in batches, add a tablespoon of oil at a time.
  • Cook's Tip #4:  Remember to taste and adjust the seasoning before adding the vegetables and again before turning the heat off.


Calories: 357kcal | Carbohydrates: 14g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 682mg | Potassium: 617mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5444IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 3mg