Swedish Kalops with Horseradish

A traditional Swedish beef stew accented with vibrant horseradish

Enjoy a warm, hearty stew of slow-cooked beef and vegetables, complemented by the sharp and tangy flavor of freshly grated horseradish.

3 h 30 min
6
Intermediate

Ingredients

Beef Stew

2 lbs beef chuck

cut into 1-inch cubes

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

3 cups beef broth

1 cup water

1 large onion

sliced

3 carrots

peeled and sliced

3 potatoes

peeled and diced

10 whole allspice berries

2 bay leaves

Salt and pepper

to taste

Horseradish Sauce

3 tablespoons fresh horseradish

grated

1 tablespoon white wine vinegar

½ cup sour cream

Salt

to taste

Garnishes

Fresh parsley

chopped for garnish

Pickled beets

optional

Preparation

Marinating the Beef

Coat Beef

Toss the beef cubes with flour to coat.

Heat Oil

Heat oil in a large pot over medium-high heat.

Brown Beef

Brown the beef in batches, setting aside each batch once browned.

Ensure the pot is not overcrowded when browning the beef to promote even cooking. Pro Tip: Add a splash of red wine for added depth of flavor.

Preparing the Vegetables

Sauté Onion

In the same pot, add onion slices and sauté until translucent.

Add Vegetables and Spices

Add the carrots, potatoes, allspice berries, and bay leaves.

Combine and Simmer

Return beef to the pot, add broth and water, and bring to a simmer.

Cooking Process

Simmer the Stew

Reduce heat to low and cover the pot. Let it simmer for 2 hours until beef is tender.

Simmer for 2 hours over low heat.

Prepare the Sauce

Mix grated horseradish, vinegar, sour cream, and salt in a bowl.

Takes about 10 minutes.

Final Touches

Season the stew with salt and pepper before serving.

Plating & Serving