CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
SWEDISH STEW (KALOPS) (ELK, BEEF, OR REINDEER)
Everyday cooking at its best. Perfect for a cold winter's day. Serve over boiled potatoes with a green cabbage salad.
Provided by littleturtle
Categories Stew
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Coat the beef with flour and salt.
- In a large, heavy pot or dutch oven, melt the butter.
- Sauté the meat until browned on all sides.
- Add the onions and sauté for a few minutes with the meat.
- Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well.
- Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours).
- Stir occasionally to keep from sticking, and if needed, add more water.
- Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).
Nutrition Facts : Calories 216.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 1235.4, Carbohydrate 39.8, Fiber 5.3, Sugar 4.4, Protein 4.7
KALOPS (SWEDISH BEEF STEW)
Here is another childhood memory from growing up in a Swedish-American household. This should be served with boiled red potatoes, pickled beets, and lingonberries.
Provided by IngridH
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, salt and pepper in a bowl.
- Toss beef cubes in the flour mixture to coat.
- In a large dutch oven, cook the butter until just starting to brown.
- Add the meat and onions, and cook, stirring occasionally, until the meat is browned on all sides.
- Add the bay leaves and allspice.
- Boil the water in a separate pan, then pour over the meat.
- Simmer, covered, for 1 1/2 hours, or until the meat is tender. Check the water level occasionally, and add more if needed.
- When meat is tender, remove to a serving dish.
Nutrition Facts : Calories 467.8, Fat 30.9, SaturatedFat 12.8, Cholesterol 112, Sodium 910.6, Carbohydrate 25.2, Fiber 6.4, Sugar 2.3, Protein 28.7
SWEDISH SAILOR'S BEEF STEW
Provided by Clifford A. Wright
Categories Soup/Stew Beer Beef Onion Potato Stew Dinner Fall Winter Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
- 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
GREAT-GRANDMA ELLEN'S SKåNSK KALOPS (SWEDISH BEEF STEW) RECIPE - (3.5/5)
Provided by á-39535
Number Of Ingredients 7
Steps:
- Cut beef into stew size pieces. Chop onion and carrots. The carrots should be chopped pretty thick. Fry beef and onion in a pot with some butter/oil until beef has gotten lightly browned. Pour a thin layer of flour over the beef and onion, stir. Pour in water so that it just covers the beef . Season with about 1.5-2 teaspoons of salt, 10-15 whole allspice and 5-7 bay leaves then add the carrots. Let simmer under lid for at least 1,5 hours. I prefer to let it simmer about 2-3 hours. Taste stew a few times while it simmers to check if additional seasoning is needed, or extra water needs to be added. Peel and boil potatoes. Add boiled potatoes just before serving.
SWEDISH BEEF STEW (KALOPS )
The recipe title comes from the English word 'collops' (meaning pieces of beef). The recipe is nearly 200 years old and is a traditional Swedish beef stew that's slowly simmered with vegetables until thick, and then it's seasoned with warm, aromatic spices. Although a stew, it's fairly thick and is usually ladled onto...
Provided by Vickie Parks
Categories Beef
Time 1h55m
Number Of Ingredients 15
Steps:
- 1. Cut the beef into 1/2-inch cubes, and dry the beef cubes with a paper towel (which helps to ensure even browning). Toss the cubed beef with flour to coat on all sides.
- 2. Heat the oil and butter in a Dutch oven or stockpot over medium heat. Add the beef, and sauté for about 5 minutes or until beef is evenly browned on all sides.
- 3. Add the carrots, onions, garlic, veal/beef stock, bay leaf and allspice berries. Sauté for a few minutes, stirring occasionally.
- 4. Stir in 2 Tbsp flour. Pour in the red wine and enough beef stock to just cover the beef. Add salt and 5 white peppercorns (or 1 to 1 1/2 tsp white pepper), adjusting salt and pepper to taste.
- 5. Reduce the heat to medium-low, cover the stockpot, and simmer for about 1 1/2 hours or until the beef is cooked and tender, stirring frequently to prevent sticking. Skim off fat, if needed.
- 6. Ladle onto plates, and serve with boiled potatoes and pickled red beets.
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