Stew with Cranberries Swedish Kalops
Transport your taste buds to Scandinavia with Swedish Kalops, a hearty beef stew infused with the unique tang of cranberries and the warming aroma of allspice. This traditional Nordic dish combines tender beef chuck, slow-simmered in a rich broth of beef stock and butter, with sweet-savory notes of sautéed onions and carrots. Fresh or frozen cranberries are added late in the cooking process, lending a subtle tartness that elevates the stew’s deeply comforting flavors. Enhanced with bay leaves and whole allspice berries, this slow-cooked recipe delivers melt-in-your-mouth goodness in every bite. Perfect for cozy dinners, it’s best served with fluffy boiled potatoes or rustic bread to soak up the velvety sauce. Both comforting and elegant, Swedish Kalops is a must-try culinary journey to Sweden—ideal for cold weather and intimate gatherings alike.
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Recipe Information
Ingredients
- 800 grams Beef chuck
- 2 tablespoons All-purpose flour
- 3 tablespoons Butter
- 2 medium Yellow onion
- 2 pieces Bay leaves
- 8 pieces Whole allspice berries
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 500 milliliters Beef stock
- 250 milliliters Water
- 100 grams Fresh cranberries (or frozen and thawed)
- 3 medium Carrots
- 2 tablespoons Parsley
Instructions
Cut the beef chuck into 2-inch (5 cm) cubes, trimming off any excess fat.
Lightly coat the beef pieces with the all-purpose flour, shaking off any excess.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Remove the browned meat and set it aside.
Peel and slice the onions. Add them to the pot and sauté for 5-7 minutes until soft and translucent.
Return the browned beef to the pot along with the diced carrots, bay leaves, whole allspice, ground black pepper, and salt.
Pour in the beef stock and water. Stir to combine and deglaze the bottom of the pot to release any browned bits.
Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot with a lid.
Cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender and pulls apart easily.
Add the cranberries during the last 20 minutes of cooking. Taste the stew and adjust the seasoning with additional salt or pepper, if needed.
Once cooked, remove the bay leaves and allspice berries from the stew.
Serve hot, garnished with freshly chopped parsley. Swedish Kalops pairs wonderfully with boiled potatoes or a slice of hearty bread.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
