Entree: Åland Islands – Kalops (Swedish-style slow-simmered beef stew flavored with onions and allspice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (28 g) butter
- 1 tbsp (15 ml) vegetable oil
- 2 large onions, thickly sliced
- 1 tbsp (8 g) all-purpose flour
- 4 cups (950 ml) beef stock
- 2 bay leaves
- 1 tsp (2 g) whole allspice berries, lightly crushed
- 2 medium carrots, cut into chunks
- 1 lb (450 g) potatoes, peeled and halved or quartered
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 2 tbsp (30 ml) heavy cream (optional, to finish)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Pickled beets, for serving (optional)

Instructions

1. Pat the beef cubes dry and season with salt and pepper. Heat the butter and oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium and add the sliced onions to the pot. Cook slowly, stirring occasionally, until the onions are soft and beginning to caramelize, about 12–15 minutes.
3. Sprinkle the flour over the onions and cook 1–2 minutes while stirring to remove the raw flour taste. Return the browned beef to the pot.
4. Add the beef stock, bay leaves, and crushed allspice berries. Bring to a gentle simmer, cover, and cook for 1 hour.
5. Add the carrots and potatoes, nestling them into the broth. Simmer, partially covered, until the meat and vegetables are tender, about 40–50 minutes more. Stir occasionally and adjust liquid with a splash of water or stock if needed.
6. Stir in Worcestershire sauce if using, and finish with heavy cream if desired. Season to taste with salt and black pepper. Remove bay leaves before serving.
7. Serve hot garnished with chopped parsley, with boiled potatoes and pickled beets on the side if you like.