The Low Carb Jumpstart

Classic Swedish beef stew (kalops)

Carbs: 16g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

Looking for a tasty and comforting low-carb dish? Try Kalops! It is a flavorful Swedish classic with whipping cream and hint of cloves. Our version is perfect on a low-carb diet. Even better, the beef stew almost takes care of itself on the stove. Time saving and delish!


25 mins


65 mins


Main Course


  • 2 tbsp
  • 2 lbs
    prime rib
     cut into 1.5-inch pieces
  • 3
    peeled carrots
     cut into 1/2-inch wide pieces
  • 2
    yellow onions
      halved and quartered
  • 2 tbsp
    beef stock
  • 4
    bay leaves
  • 1 tsp
    ground cloves
  • 12
    peppercorns, white
  • 1 cup
    heavy whipping cream
  • 1 cup
  • 2 tbsp
    cream cheese
  • salt and pepper to taste
  • 2 tsp
    fresh parsley, for garnishing


  • 1 lb
    broccoli florets
  • 2 tbsp
    melted butter, for serving
  • salt and pepper to taste


Beef Stew

  1. Melt the butter in a cast-iron pot over high heat. Add the beef and fry until browned on all sides.

  2. Add the carrots, onions, beef stock, bay leaves, peppercorns, and ground cloves. Fry for a few minutes, and then stir in the heavy cream, water, and then cover.

  3. Reduce the heat to medium-low and simmer for about 60-90 minutes, or until the meat is tender. Stir occasionally.

  4. Right before serving, add the cream cheese to thicken the stew base, and stir to combine. Season with salt and pepper to taste


  1. Fill half of a large pot with water. Over high heat, bring the water to a boil, and add the broccoli. Boil for a couple of minutes, and then strain the broccoli in a colander. In a large serving bowl, toss the broccoli with butter, and season with salt and pepper.

  2. Serve the beef stew with a touch of parsley, and broccoli on the side. Enjoy!


In Sweden, stewing beef is often replaced with venison, bison or reindeer.

Recommended special equipment

Cast-iron pot