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!
PREP TIME
25 mins
COOK TIME
65 mins
COURSE
Main Course
Ingredients
- 2 tbsp butter
- 2 lbs prime ribcut into 1.5-inch pieces
- 3 peeled carrotscut into 1/2-inch wide pieces
- 2 yellow onionshalved and quartered
- 2 tbsp beef stock
- 4 bay leaves
- 1 tsp ground cloves
- 12 peppercorns, white
- 1 cup heavy whipping cream
- 1 cup water
- 2 tbsp cream cheese
- salt and pepper to taste
- 2 tsp fresh parsley, for garnishing(optional)
Broccoli
- 1 lb broccoli florets
- 2 tbsp melted butter, for serving
- salt and pepper to taste
Instructions
Beef Stew
Melt the butter in a cast-iron pot over high heat. Add the beef and fry until browned on all sides.
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.
Reduce the heat to medium-low and simmer for about 60-90 minutes, or until the meat is tender. Stir occasionally.
Right before serving, add the cream cheese to thicken the stew base, and stir to combine. Season with salt and pepper to taste
Broccoli
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.
Serve the beef stew with a touch of parsley, and broccoli on the side. Enjoy!
Notes
In Sweden, stewing beef is often replaced with venison, bison or reindeer.
Recommended special equipment
Cast-iron pot
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