Swedish Kalops with Horseradish
Enjoy a warm, hearty stew of slow-cooked beef and vegetables, complemented by the sharp and tangy flavor of freshly grated horseradish.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Coat Beef
Toss the beef cubes with flour to coat.
- 2
Heat Oil
Heat oil in a large pot over medium-high heat.
- 3
Brown Beef
Brown the beef in batches, setting aside each batch once browned.
Tip: 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
- 1
Sauté Onion
In the same pot, add onion slices and sauté until translucent.
- 2
Add Vegetables and Spices
Add the carrots, potatoes, allspice berries, and bay leaves.
- 3
Combine and Simmer
Return beef to the pot, add broth and water, and bring to a simmer.
How to Make Swedish Kalops with Horseradish
Total time: 4 h 40 min · Yields 6 servings
- 1
Simmer the Stew
Reduce heat to low and cover the pot. Let it simmer for 2 hours until beef is tender.
- 2
Prepare the Sauce
Mix grated horseradish, vinegar, sour cream, and salt in a bowl.
- 3
Final Touches
Season the stew with salt and pepper before serving.
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