Rachel Khoo: Swedish beef stew (Skånsk kalops)

Dive into the warmth of Swedish cuisine with Rachel Khoo's delightful Swedish Beef Stew, known as Skånsk Kalops. This hearty dish is a perfect representation of Sweden's culinary tradition, offering comfort and warmth, especially during the cold seasons. Rachel Khoo, a celebrated chef known for her innovative approach to traditional recipes, brings this classic dish to life with her own unique touch, as featured in her cookbook, "The Little Swedish Kitchen."

Brief Description of the Swedish Beef Stew (Skånsk Kalops) Skånsk Kalops is a traditional Swedish beef stew that combines tender beef chunks with the earthy tones of root vegetables and the unique warmth of allspice. This stew is simmered to perfection, allowing the flavors to meld together beautifully, creating a dish that's both comforting and deeply satisfying.

Cultural or Historical Context Skånsk Kalops is a dish steeped in Swedish tradition, often served during the colder months for its warming properties. Its roots in Swedish culinary history highlight the importance of using locally available ingredients to create meals that are both nourishing and flavorful.

Ingredients for the Swedish Beef Stew (Skånsk Kalops)

• 1kg of chuck steak or stewing beef, cut into bite-sized pieces
• 8 thin carrots, peeled
• 1kg potatoes, preferably Désirée
• Beef stock, flour, red wine vinegar, rapeseed oil
• Seasonings including ground allspice, sea salt, and black pepper
• For serving: pickled beetroot and pink pickled onions

Preparation Instructions

1. Begin by heating rapeseed oil in a large saucepan and sautéing onions and anchovies until golden.
2. Coat the beef in a mixture of flour, allspice, salt, and pepper before browning in the pan.
3. Add the carrots, vinegar, and beef stock to the browned meat and onions, and simmer until the beef is tender.
4. Boil potatoes until tender, then toss in butter and parsley.
5. Serve the stew garnished with parsley, alongside the boiled potatoes, pickled beetroot, and pink pickled onions for a complete meal.

Storage and Reheating Cool the stew quickly and refrigerate within 2 hours of cooking. Store in an airtight container for up to 3 days. Reheat thoroughly in a saucepan over medium heat or in a microwave until piping hot.

Nutritional Information This stew is rich in protein from the beef and provides a good source of vitamins and minerals from the root vegetables used. The exact nutritional values will depend on the specific ingredients used.

FAQ about the Swedish Beef Stew (Skånsk Kalops)

• Can I substitute the beef for another type of meat? Yes, while beef is traditional, you could use lamb or venison for a different flavor profile.
• What if I can't find pickled beetroot or pink pickled onions? You can serve the stew with any pickled vegetables of your choice or make your own.

This delightful recipe, sourced from Rachel Khoo's "The Little Swedish Kitchen," showcases the simplicity and depth of Swedish cuisine. With its comforting flavors and hearty ingredients, Skånsk Kalops is a testament to the coziness of Swedish home cooking.

Original recipe by Rachel Khoo from "The Little Swedish Kitchen"​​​​.