European · Dinner · Lunch
Swedish Beef Stew with Allspice
Kalops
Tender chunks of lean beef slowly braised with sweet onions, carrots, whole allspice and bay leaves until the sauce turns rich and glossy. Served the traditional way with boiled potatoes and tangy pickled beetroot.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 4
Calories come from: Carbs 43% · Fat 22% · Protein 35%
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Ingredients
For 4 servings- 600 gBeef chuck, trimmed of visible fat and cut into 4 cm cubes
- 2 tbsp16 gAll-purpose flour
- 1/2 tspSalt
- 1/2 tspBlack pepper, ground
- 1 tbsp14 gRapeseed (canola) oil
- 2 medium300 gYellow onions, cut into wedges
- 3 medium200 gCarrots, cut into thick chunks
- 1 1/2 tsp (about 12 berries)Whole allspice berries
- 3 leavesBay leaves
- 1 tbsp16 gTomato paste
- 2 cups500 gLow-sodium beef broth
- 1/2 cup120 gWater
- 1 tsp5 gWhite wine vinegar
- 800 gWaxy potatoes, peeled and halved
- 2 litres, drained off2,000 gWater for boiling potatoes (optional)
- 1 cup200 gPickled beetroot, to serve (optional)
- 2 tbsp5 gFresh parsley, chopped (optional)
Steps
- 1
Pat the beef cubes dry with paper towels.
- 2
Toss the beef with the flour, half the salt and the black pepper.
- 3
Heat the oil in a heavy casserole over medium-high heat.
- 4
Brown the beef in two batches, about 3–4 minutes per batch, then set aside on a plate.
- 5
Lower the heat to medium, add the onion wedges and cook for 4 minutes until lightly golden.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Return the beef and any juices to the pot.
- 8
Add the allspice berries, bay leaves, remaining salt, beef broth and the 1/2 cup water, scraping up any browned bits.
- 9
Bring to a boil, then cover and simmer gently on low heat for 1 hour.
- 10
Add the carrots, cover and simmer for another 45 minutes, until the beef is very tender.
- 11
While the stew finishes, boil the potatoes in the 2 litres of water for 20–25 minutes until tender, then drain.
- 12
Stir the vinegar into the stew, taste and adjust the seasoning, and remove the bay leaves.
- 13
Serve the stew over the potatoes, sprinkled with parsley, with pickled beetroot on the side.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, toss the beef in cornstarch or potato starch instead of flour and choose a beef broth labelled gluten-free.
- Use lean beef round or stewing venison instead of chuck if you prefer a different cut, simmering until tender.
- Swap the allspice berries for 1/2 teaspoon ground allspice if whole berries are hard to find, adding it with the broth.
- Replace the waxy potatoes with parsnips or celeriac boiled the same way for a change of side.
Storage
Cool and refrigerate the stew and potatoes in covered containers within 2 hours and eat within 3 to 4 days, reheating the stew until steaming hot. The stew itself freezes well for up to 3 months, but freeze it without the boiled potatoes, which turn grainy.
Make ahead
Make the stew a day ahead, as the flavour deepens overnight, then reheat gently until steaming hot and boil the potatoes fresh just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelerySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (645 g) | Per 100 g | |
|---|---|---|
| Calories | 442 kcal | 69 kcal |
| Protein | 39.9 g | 6.2 g |
| Carbohydrates | 48.7 g | 7.6 g |
| of which sugars | 8.9 g | 1.4 g |
| Fiber | 6.6 g | 1 g |
| Fat | 10.9 g | 1.7 g |
| of which saturated | 3.3 g | 0.5 g |
| Sodium | 770 mg | 119 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
