This Nordic-inspired beef stew features tender chunks of beef chuck simmered in a savory broth seasoned with whole allspice and bay leaves. The recipe utilizes cubed rutabaga or white radish in place of traditional root vegetables. The dish is prepared using a slow-cooking method in a single pot and is typically served alongside a vegetable-based mash.

About This Recipe

The preparation begins by browning the beef chunks in butter or ghee within a heavy pot or Dutch oven. Sliced yellow onions are added to the pan and stirred until they reach a soft consistency. The cooking liquid is created by pouring in beef broth and red wine vinegar, followed by the addition of whole allspice berries and bay leaves. The mixture is brought to a simmer and stays covered on low heat for approximately 90 minutes to two hours.

The ingredients include beef chuck, which provides the primary texture and fat content of the stew. Rutabaga or white radish cubes are added during the final stage of cooking, staying in the pot until they reach a soft state. The seasoning relies on the aromatic profile of allspice and bay leaves, which are distributed throughout the broth during the simmering process. To adjust the thickness of the sauce, the lid is removed toward the end of the cooking time to allow for natural reduction.

The recipe is modified by using venison instead of beef for a different flavor profile or by stirring in a small amount of heavy cream for a thicker consistency. The finished stew is portioned into bowls and is often served over cauliflower mash or with a side of buttered green beans. Leftovers are stored in the refrigerator or freezer and are reheated before serving. The whole spices are typically removed or set aside before the meal is consumed.

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

What You’ll Need for This Keto Swedish Beef Stew

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
Optional: ½ tsp xanthan gum or 2 tbsp heavy cream for thickening

Step-by-Step Preparation

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 the cubed rutabaga or daikon radish 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.

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.

Print Pin