Last Saturday, we had a few friends come and help us till up our garden, and work on the yard.

I wanted to provide lunch for the hungry workers, and for some reason, I was inspired to make a rendition of Kalops, a traditional Swedish beef stew that is slowly cooked with spices, most notably allspice berries which gives it its distinct flavor.  When I was living in Sweden with my husband, I remember this stew was served by my mother-in-law frequently in the winter.  I have never actually made this at home in Montana before, but I thought it would be the perfect lunch to serve the boys after working all morning in the crisp spring weather.


On Friday night, just before I went to bed , I browned the meat and onions and added everything to the slow-cooker.

I let it cook low and slow all through breakfast, and about an hour before we ate I added the arrowroot/water mixture to thicken it up.

To serve, I stirred the crème fraiche into the stew,  made a quick wilted chard salad and boiled some local fingerlings. If you have access to them, lingon berries make an amazing complement to the stew.

Slow-Cooker Swedish Kalops Stew

Serves: 8

  • 3 lbs round bone roast, cut into 1 ” cubes
  • 3 teaspoons sea salt
  • ½ teaspoon white pepper
  • 2 tablespoons, coconut oil, butter or ghee
  • 4 medium yellow onions, sliced
  • 3 cloves of garlic
  • 10 -15 whole allspice
  • 2 bay leaves
  • 3 cups water
  • 1 tablespoons arrowroot powder
  • ¼ cup crème fraiche (optional, but very tasty!)

  1. Toss the cut beef cubes in the sea salt and white pepper
  2. Heat the butter/oil in a large pan or dutch oven on medium high heat.
  3. Add the onions and the seasoned beef cubes to brown. Brown on all sides. Add the bay leaf and allspice. Add a few cups of boiling water to the pan and scraping up any browned bits.
  4. If you are slow cooking this, transfer everything over to the slow cooker now, and cook for another 8-10 hours on low or 6-8 on high.
  5. If you are cooking this in a dutch oven, just simmer on the stove for another 2 hours, or until the meat is tender.Check the water level occasionally, and add more if needed.
  6. taste and season with additional sea salt if desired.
  7. Optional: Stir in crème fraiche just before serving


Eat. Love. Nourish


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