Ecomely

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Kalops: photo of the dish
Illustrative photo: Pelle Sten — CC BY 2.0, Wikimedia Commons
Meat

Kalops

Swedish beef stew simmered slowly with onions, carrots and mild spices like bay leaf and pepper. The meat turns tender and the brown, fragrant sauce is served with mashed or boiled potatoes.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large cubes about 4 cm, then season generously with salt.
  2. Brown the meat in small batches in a casserole dish with a little butter over high heat to get good colour.
  3. Remove the meat and cook the sliced onions and carrot rounds for 5 minutes.
  4. Add the flour and tomato purée, then stir for 1 minute.
  5. Deglaze with the vinegar, then pour in the stock and return the meat with the bay leaves, thyme and spices.
  6. Cover and simmer very gently for 2 hours, until the meat falls apart.
  7. Adjust the seasoning, add cream if you're using it, and serve with the mash and lingonberries.

Variations and tips

Red wine version. Replace the vinegar with 100 ml of alcohol-free red wine or grape juice.

Quick version. Cut the meat smaller and cook for 45 minutes in a pressure cooker.

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Original Ecomely recipe.