Kalops — Swedish Allspice Beef Stew with Quick Pickled Beetroot

⏱ 180 min · Serves 4

The stew that smells like a Swedish winter kitchen: chuck beef simmered slow with whole allspice, bay and sweet onions until it falls apart, thickened into a glossy gravy. Serve with boiled potatoes and a sharp, sweet quick pickled beetroot that cuts straight through the richness.

Per serving: 755 kcal · 58.0g protein · 72.0g carbs · 26.0g fat

Ingredients

• 1 kg beef chuck, cut into 4cm cubes
• 2 tbsp plain flour
• 1 tsp fine salt
• ½ tsp black pepper
• 2 tbsp butter
• 1 tbsp neutral oil
• 3 medium onions, peeled and cut into thick wedges
• 2 carrots, cut into thick coins
• 15 whole allspice berries, lightly cracked
• 3 bay leaves
• 700 ml beef stock
• 1 tbsp white wine vinegar
• 1 tsp caster sugar
• 1 tbsp cornflour mixed with 2 tbsp cold water (optional, to thicken)
• Small handful flat-leaf parsley, chopped
• FOR THE PICKLED BEETROOT:
• 400 g cooked beetroot (not in malt vinegar), sliced
• 150 ml white wine vinegar
• 100 ml water
• 80 g caster sugar
• 1 tsp salt
• 5 allspice berries
• 1 bay leaf
• TO SERVE:
• 800 g floury potatoes, boiled

Method

1. Make the pickle first: bring the vinegar, water, sugar, salt, allspice and bay to a boil, stirring until the sugar dissolves. Pour over the sliced beetroot in a jar or bowl, cool, then chill for at least 1 hour (better overnight).
2. Toss the beef cubes with the flour, salt and pepper until lightly coated.
3. Heat the butter and oil in a heavy casserole over medium-high heat. Brown the beef hard in 3 batches, 3–4 minutes a side, setting each batch aside. Don't crowd the pan — the crust is the flavour.
4. Turn the heat down, add the onion wedges and carrots and cook 8 minutes until the onions are golden at the edges, scraping up the sticky bits.
5. Return the beef and any juices. Add the cracked allspice, bay leaves, stock, vinegar and sugar. The liquid should just cover the meat; top up with water if needed.
6. Bring to a bare simmer, cover, and cook very gently on the hob or in a 150°C oven for 2 to 2½ hours, until the beef shreds under a fork.
7. Skim any fat from the surface. If the gravy is thin, stir in the cornflour slurry and simmer 2 minutes until glossy. Taste and adjust salt, and add a splash more vinegar if it needs lift.
8. Rest 10 minutes, scatter with parsley, and serve with boiled potatoes and a generous pile of the cold pickled beetroot alongside.