Kalops
Chuck steak simmered for hours with onion, carrot, allspice and bay leaves until it falls apart. Served with boiled potatoes and pickled beetroot.
Method
Seven steps · about 2 hours of simmeringCut the meat
Cut the meat into 3 cm pieces.
Brown the meat
Brown the meat in butter in a heavy pot, a little at a time so it browns rather than boils. Season with salt and pepper.
Add the vegetables
Cut the onions and carrots into chunks and add them to the pot.
Dust with flour
Sprinkle the flour over the meat and vegetables and stir.
Add the stock
Pour in the stock and add the allspice and bay leaves.
Simmer
Let the stew simmer under a lid for about 2 hours, until the meat is really tender. Stir now and then.
Season
Taste and season with salt and pepper.
Our tips
Do not crowd the pot when browning. Well-browned meat gives the stew its deep flavour.
Kalops tastes even better the next day, so it is a good dish to make ahead.
Serve with boiled potatoes and pickled beetroot. The sweet-sour beetroot lifts the rich stew.
A lighter version
Fewer calories, same dishUse a leaner cut such as beef shoulder (bog) and trim off visible fat.
Brown the meat in 1 tablespoon of rapeseed oil instead of butter.
Add a parsnip and a piece of celeriac for more vegetables in the pot.
Serve half the potatoes, or swap them for mashed cauliflower.
With all the swaps, about 550 kcal per serving instead of about 810 kcal (estimate). Just as warming.
- Energy
- about 810 kcal
- Protein
- about 42 g
- Fat
- about 46 g
- Carbohydrates
- about 57 g
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