Healthy Swedish Kalops Beef Stew Recipe


  • 2 tbsp Coconut Oil
  • 1 1/2 pounds Chuck Beef, trimmed, cut into 3/4″ cubes
  • 6 Shallots, peeled, roughly chopped
  • 3 Carrots, peeled, roughly chopped
  • 3 tbsp Flour
  • 1 cup Red Wine
  • 2 cups Beef Broth
  • 1 tsp Whole Allspice
  • 1 tsp Black Peppercorns
  • 1/2 tbsp Kosher Salt
  • 3 Bay Leaves


  • Season the beef generously with salt & pepper
  • Warm the coconut oil in a stock pot over medium-high heat
  • Working in small batches, brown the meat on all sides and set aside in a shallow bowl
  • Reduce the heat to medium, adding a bit of coconut oil if necessary
  • Add shallots and carrots to the pot, stirring occasionally until softened, around 10 minutes
  • Add flour to the vegetables and mix well to combine
  • Carefully add red wine the pot and stir vigorously as the mixture thickens
  • Add a third of the beef broth and deglaze the pot fully using a wooden spoon
  • Add the remaining broth and mix well to combine
  • Place the allspice & peppercorns in a cheesecloth pouch, tying the top with butcher’s twine
  • Return the beef and any reserved drippings to the pot
  • Add the bouquet garni, salt and bay leaves to the broth
  • Cover completely and simmer for 2 1/2 to 3 hours
  • Discard the bay leaves and bouquet garni
  • Using a slotted spoon, transfer all solid ingredients to a separate sauce pan
  • Increase the heat under the crock-pot to medium high, and reduce for 8 minutes stirring frequently to make sure nothing sticks to bottom of the pot
  • Reduce heat to low, return all solids and reserved juices to the pot stirring gently to incorporate, then cover and simmer until ready to plate
  • Serve with boiled potatoes and pickled beets

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.