Keto Swedish Beef Stew (Low-Carb Kalops Style)
This keto-friendly take on Swedish kalops delivers the same deep, rich flavor and melt-in-your-mouth beef, but without the carbs. Slow-cooked to perfection and best served with creamy cauliflower mash.
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.