Keto Swedish Beef Stew (Low-Carb Kalops Style) is a rich, comforting Nordic-inspired dinner loaded with tender beef simmered in a warm, savory broth without the potatoes or carbs. This Keto Swedish Beef Stew (Low-Carb Kalops Style) recipe delivers deep traditional flavor, slow-cooked tenderness, and clean low-carb ingredients perfect for cozy weeknights, meal prep, weight loss, and anyone craving authentic Swedish comfort food while staying fully keto-friendly.
About This Recipe
There’s something special about kalops — that unmistakable aroma of slow-cooked beef, bay leaves, and allspice filling the kitchen on a cold day. It’s a dish that feels like home, a Swedish comfort food classic that’s been around for generations. The only problem? Traditional kalops is loaded with root vegetables like potatoes and carrots, which don’t exactly fit into a ketogenic lifestyle.
This Keto Swedish Beef Stew keeps everything you love about kalops — the tender beef, the deep flavors, the cozy simplicity — while skipping the carbs. Instead of potatoes and carrots, we use rättika (white radish) or kålrabbi for texture. Both options hold their shape beautifully when cooked and soak up all that savory broth, giving you that same satisfying bite you remember.
The base is a rich mix of beef stock, onions, bay leaves, and allspice, slowly simmered until the meat becomes fork-tender. A touch of rödvinsvinäger (red wine vinegar) brings acidity to balance the richness, and a bit of butter rounds out the sauce to silky perfection. No flour or cornstarch needed — just reduce the broth naturally to achieve that thick, glossy texture.
You can serve this stew with creamy cauliflower mash, which replaces mashed potatoes beautifully. The cauliflower’s mild flavor lets the spiced beef shine, while still giving you that classic “meat and mash” comfort factor.
This recipe is perfect for make-ahead meals, too. Like all good stews, the flavor only improves the next day. It freezes perfectly and reheats even better. So whether it’s a lazy Sunday dinner or weekday meal prep, this low-carb kalops delivers old-school flavor in a keto-friendly way.
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Why You’ll Love This Recipe
- Classic Swedish flavor without the carbs
- Tender, slow-cooked beef that melts in your mouth
- Great for meal prep — tastes even better the next day
- Family-friendly comfort food everyone will love
Ingredients
- 1.75 lb beef chuck, cut into chunks
- 1 medium yellow onion, sliced
- 2 tbsp butter or ghee
- 2 cups beef broth
- 2 tbsp red wine vinegar
- 1 tsp whole allspice
- 2 bay leaves
- 1½ tsp salt
- ½ tsp black pepper
- 5.3 oz rutabaga, peeled and cubed (ja, det är kålrabbi i amerikansk matvärld)
- Optional: ½ tsp xanthan gum or 2 tbsp heavy cream for thickening
Instructions
- Heat butter in a heavy pot or Dutch oven over medium heat.
- Add beef chunks and brown on all sides, working in batches if needed.
- Add sliced onion and sauté until soft and slightly golden.
- Pour in beef broth and red wine vinegar, then add allspice and bay leaves.
- Season with salt and pepper, bring to a gentle simmer, then cover and cook on low for 1½–2 hours, until the beef is tender.
- Add rättika or kålrabbi cubes and cook for another 20–25 minutes until soft.
- Remove lid and simmer uncovered for 10 minutes to reduce and thicken the sauce slightly.
- Optional: whisk in a small pinch of xanthan gum or heavy cream if you prefer a creamier texture.
- Taste and adjust seasoning before serving.
Nutrition (per serving)
- Calories: 430
- Fat: 33 g
- Protein: 31 g
- Net Carbs: 4 g
- Fiber: 1 g
FAQ
- Can I use a slow cooker or Instant Pot?
Yes! Cook on low for 6–8 hours in a slow cooker or about 45 minutes on high pressure in an Instant Pot. - What can I serve it with?
Creamy cauliflower mash, roasted cabbage wedges, or butter-fried green beans all pair beautifully. - Can I freeze it?
Definitely. It keeps up to 3 months in the freezer — just thaw overnight and reheat gently. - Can I add carrots for color?
If you’re not strict keto, you can add a few slices, but skip them for a true low-carb version.
Variations & Substitutions
- Use venison instead of beef for a rustic twist.
- Add a dash of smoked paprika for extra depth.
- Stir in a spoonful of Dijon mustard before serving for a tangy finish.
Serving Suggestions
- Serve warm over cauliflower mash with a few fresh parsley leaves and a knob of butter on top. Add a crisp green salad or roasted Brussels sprouts on the side for a full meal.
Keto Swedish Beef Stew (Low-Carb Kalops Style)
Ingredients
- 1.75 lb beef chuck (cut into chunks)
- 1 medium yellow onion (sliced)
- 2 tbsp butter or ghee
- 2 cups beef broth
- 2 tbsp red wine vinegar
- 1 tsp whole allspice
- 2 bay leaves
- 1½ tsp salt
- ½ tsp black pepper
- 5.3 oz rutabaga (peeled and cubed (ja, det är kålrabbi i amerikansk matvärld))
Optional
- ½ tsp xanthan gum or 2 tbsp heavy cream for thickening
Instructions
- Heat butter in a heavy pot or Dutch oven over medium heat.
- Add beef chunks and brown on all sides, working in batches if needed.
- Add sliced onion and sauté until soft and slightly golden.
- Pour in beef broth and red wine vinegar, then add allspice and bay leaves.
- Season with salt and pepper, bring to a gentle simmer, then cover and cook on low for 1½–2 hours, until the beef is tender.
- Add rättika or kålrabbi cubes and cook for another 20–25 minutes until soft.
- Remove lid and simmer uncovered for 10 minutes to reduce and thicken the sauce slightly.
- Optional: whisk in a small pinch of xanthan gum or heavy cream if you prefer a creamier texture.
- Taste and adjust seasoning before serving.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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