A Little Swedish Flavor
 

Beginning in 1844, Swedish immigrants began arriving in Brockton, Massachusetts. By 1920, Swedes accounted for approximately 30% of the city’s population. Their long-lasting impact on Brockton’s character remains evident today with annual cultural celebrations and religious festivals.
 

The Undercover Heiress of Brockton is set in the Swedish neighborhood of Campello. My hero Leo Eriksson’s favorite meal is Kalops, a savory beef stew that is traditionally served with boiled potatoes and pickled beets. For Leo, a bachelor who takes most of his meals at The Drake Tavern, the dish recalls happy childhood memories of his mother’s cooking.
 

Kalops contains typical stew ingredients like carrots, celery, onions, and garlic, but what makes this dish unique is the addition of allspice. Allspice adds a warm spicey flavor to the recipe that makes it perfect for a chilly winter day.

I had the opportunity to taste test this recipe, and while I would never brag about my own cooking skills, I have to say that it turned out quite well. I’d love to hear from you if you decide to give this traditional Swedish dish a try.

 

Kalops (Swedish Beef Stew)     Recipe courtesy of Skandibaking.

 

SERVINGS: 6

Prep Time: 20 minutes mins

Cook Time: 2 hours

INGREDIENTS

2.4 lbs chuck roast (or other beef cut suited for stews)

1 medium onion

2 cloves garlic

3 large carrots

1 stalk celery

2 tbsp vegetable oil

1 tbsp butter

3 tbsp flour

1/4 tsp ground allspice (or more to taste!)

2-3 bay leaves

3 cups beef stock (can also use water and bouillon)

Salt to taste

Pepper to taste

SERVED WITH: 7 large potatoes
 

INSTRUCTIONS

1. Prep the beef by cutting into 1 inch cubes. Season well with salt.

2. Heat a large pot over medium-high heat. Add vegetable oil when preheated and add beef in one layer, searing on all sides. If you need to sear the meat in batches, you can remove one batch before adding the next to ensure that it browns well.

3. Dice your onion and celery while the beef is cooking (or prep ahead of time). Finely mince the garlic cloves.

4. Once the meat is browned on all sides, add in the onion, celery, and garlic. Cook until just softened.

5. Chop your carrots into bite sized pieces. You can either add the carrots now if you like them super soft or add them with about 45 minutes left of cooking if you prefer them to have more of a bite.

6. Add one tablespoon of butter and let it melt. Once melted, add in three tablespoons of flour and stir until everything is coated. Add in ground allspice.

7. Pour in beef stock, stirring while adding to dissolve the flour coating. Once all of it has mixed in, add in 2-3 bay leaves. Now is a good time to taste for initial seasoning – add in salt and pepper to taste.

8. Bring to a boil, lower the heat to a simmer and cover. Let the stew simmer for about an hour and 15 minutes; add more water or stock if needed! Now is also the time to add the carrots if you want them to be less soft.

9. Simmer for an additional 45 minutes or until the beef is very tender – in the meantime, prepare the potatoes for serving.

10. Prep potatoes by peeling and cutting in half. Place in a pot with cold water and add salt. Heat over medium-high heat with the lid on until it boils. Remove the lid and boil for about 15 minutes or until a knife poked into the center of a potato releases easily (you can also just taste for doneness!). Drain and set aside until ready to serve.

11. Remove bay leaves. Check for final seasoning (add more salt if needed). Add stew to bowls and serve with boiled potatoes. Garnish with fresh parsley if you would like. Enjoy!