Swedish Beef Stew
A hearty Swedish beef stew with rich coffee and anchovy flavors, slow-cooked to tender perfection—ideal for comforting dinners and adventurous palates.
Ingredients
Instructions
- In a heated Dutch oven, melt butter and 2 tablespoons margarine. Brown the dredged beef in the mixture.
- Remove the meat and add 1 tablespoon margarine. Cook chopped onion for 10 minutes until softened.
- Add fresh brewed coffee, beef stock, brown sugar, and chopped anchovies to the onion.
- Bring the mixture to a boil.
- Add the browned beef and all spices, including allspice, to the pot.
- Reduce heat to low and simmer, covered, for 2 hours until the beef is tender.
- Mix flour with water to create a paste and stir into the stew to thicken.
Tips & Substitutions
For a richer flavor, consider using a combination of beef stock and red wine instead of just beef stock. If you don’t have fresh brewed coffee, instant coffee can be a suitable substitute. For a thicker stew, adjust the flour-water paste as necessary. Remember to dredge the beef well for a nice crust during browning, which enhances the overall taste of the dish.
Serving Suggestions
Serve the stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with creamy mashed potatoes or crusty bread to soak up the flavorful broth. For a complete meal, consider serving alongside Kottbular (Swedish Meat Balls) or a simple green salad to balance the richness of the stew.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of beef stock if needed to maintain consistency. This stew can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Beef Stew contains roughly 1148 calories, with 12g protein, 104g carbohydrates, and 85g fat. It is an excellent source of dietary fiber (46% of the Daily Value), iron (36% of the Daily Value), and calcium (30% of the Daily Value). Note that it is relatively high in sodium, at 2853mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other cuts of beef for this stew?
Yes, you can use cuts like chuck roast or brisket. These cuts become tender and flavorful when cooked slowly. Just ensure they are well-trimmed and cubed similar to stew meat for best results.
What can I substitute for anchovies?
If you prefer not to use anchovies, consider adding a teaspoon of Worcestershire sauce for umami flavor or a bit of miso paste. Both options will enhance the dish without altering the overall taste dramatically.
Is it possible to make this stew in a slow cooker?
Absolutely! Brown the beef and onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. This method allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).