Swedish stew (kalops)

I guess that almost every country got it’s own stew, and this one, Kalops, is the swedish version. I love this genuine dish, and I don’t think that there’s any swede that hasn’t got a taste of it. Kalops is a pretty simple dish, with few ingredients in contrast to the french Bœuf Bourguignon which contains a bunch of stuff (and by the way is delicious). This swedish stew got a gentle taste and is a perfect family meal. It’s not crazy flavored, like some more indian inspired disches, and thereby it’s a winner for children aswell as adults. I think that you should try it out since it’s a perfect dish if you would like to get a grip of the swedish cooking culture, and by the way it’s pretty awsome too!

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It takes some time to prepare Kalops since it need to boil for about two hours, but the time you need to spend chopping and set up is inappreciable. The only actual workload is to shop the onion and carrot into big chunks and to give the meat a nice browning. Then you just put everything into a big nice pot and let it boil! Easy, isn’t it?

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8-10 portions of Kalops
1,5-2 kg stewing steak (prime rib cut into chunks)
3 onions
6-10 carrots, depending on size
10 dl strong broth
20 allspice
4 bay leaf
salt and pepper

Peal and cut onions and carrots into big chunks (since they will boil for some time). Season the meat with salt and pepper and brown it in rounds. Put the browned meat with the carrots and onions in a pot and ad the broth and get it to boil. Add the spices and let the stew boil for about 2 hours or until the meat is so tender that it falls apart. Thickening the stew if you like and then let it boil just for about 2 minutes, add some salt and pepper if needed.

Serve the stew with potatoes and pickled beetroots.

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