Swedish Kalops is a comforting pressure cooker / Instant Pot beef stew in gravy, spiced with allspice and bay leaves, and flavored with rich beef broth and golden onions.
This winter comfort food recipe comes from our good friend and Pressure Cooking Today reader, Sigrid. Swedish Stew, or Kalops, is a favorite dinner from her childhood. In fact, this recipe was passed down from her great-great-grandmother.
Unlike the American-style beef stew you might be familiar with, kalops does not contain multiple vegetables.
Instead, it’s a simple, aromatic dish with a rich, creamy beef and onion gravy. The signature flavor of kalops comes from allspice.
What Is Kalops?
When adapting Sigird’s family recipe for the pressure cooker, I did some research to find out more about this traditional dish. I learned that the word kalops comes from the English word “collops” for slices of beef.
Swedes have been enjoying warm, comforting bowls of allspice-flavored kalops for nearly 200 years!
And there are many reasons that this dish has stuck around. It’s intensely warming and deeply flavorful. Perfect for a chilly night in Sweden, or wherever you are!
Making Swedish Kalops in an Instant Pot
Kalops is a perfect dish to make in an electric pressure cooker, which softens the pieces of beef into a meltingly tender and juicy beef stew.
The traditional way to make Swedish kalops is to slow-cook the stew for hours. However, you can make Swedish stew in less than half an hour with an Instant Pot / pressure cooker! And the flavors are just as bold and delicious.
What Is Wondra Flour?
You’ll notice that I thicken the kalops gravy with Wondra flour. Wondra is the brand name for par-cooked instant flour. Wondra is very finely ground wheat flour. It’s cooked and dried back into a powder.
It quickly absorbs liquid for fast thickening, which makes it great for gravies like in this recipe. Read more about Wondra flour and how to use it here.
If you can’t find Wondra, you can substitute regular all-purpose flour for the slurry. Be sure to return the soup to a boil after adding the flour and cook for a few minutes to cook off any raw flavor.
How to Serve Swedish Kalops
The most traditional way to serve kalops is with potatoes. Some recipes call for cooking potatoes directly in the stew. Others prefer to serve kalops over a bed of fluffy mashed potatoes.
We love our quick and easy pressure cooker mashed potatoes so much that we decided to make them alongside our kalops.
For the true Swedish experience, serve up your Swedish stew with pickled beets.
More Instant Pot Stew Recipes for Winter
When the weather gets chilly, it’s a great time to use your Instant Pot / pressure cooker for flavor-packed stews. Here are some of our favorite wintertime recipes:
- Old-Fashioned Instant Pot Beef Stew is a classic one-pot meal with tender beef, creamy potatoes, and plenty of colorful vegetables.
- Deer Valley Beef and Wild Mushroom Beef Stew is a more refined and creamy Instant Pot stew recipe with delicate wild mushrooms.
- Pork and Hominy Stew is our pressure cooker version of pork pozole. It’s full of bright Mexican flavors.
- Instant Pot Korean Beef Stew from Two Sleevers is a bit spicy, tangy, and full of umami flavors.
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- 1 pound beef stew meat (chuck) cut into 2-inch cubes
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup coarsely chopped onion
- 1 can (14.5-ounce) reduced-sodium beef broth
- 7-8 whole allspice berries
- 2 bay leaves
- 1/4 cup Wondra flour or all-purpose flour
- 1/4 cup cold water
- 1/2 cup milk
- Mashed potatoes for serving
- Season beef generously with salt and pepper.
- Select Sauté on the pressure cooker and add oil and butter to the pressure cooking pot. When butter is melted, brown the meat in batches for about 5 minutes per batch until all meat is browned on all sides. Do not crowd the pot. Transfer to a plate.
- Add the onion to the pot. Sauté for about 3 minutes, stirring frequently, until softened.
- Stir in a small amount of the beef broth to deglaze the pot. Be sure and scrape up any brown bits from the bottom of the pot. Add the remaining broth and return the beef and any juices to the pot.
- Add the allspice and bay leaves. Lock the lid in place. Select High Pressure and 15 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 10 minutes before finishing with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves and allspice.
- In a small bowl, whisk the flour and cold water until smooth. Add 1/2 cup of the hot broth to the flour mixture and stir to combine, then add the flour and broth mixture to the pressure cooking pot.
- Select Sauté and bring the gravy to a boil, stirring constantly, until thickened and there’s no more raw flour taste. Stir in the milk. Taste and add salt and pepper if needed.
- Serve over mashed potatoes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 49mgSodium: 663mgCarbohydrates: 62gFiber: 7gSugar: 8gProtein: 21g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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