Brun Lapskaus (Norwegian Beef Vegetable Stew)

Beef · Norway classic.

Ingredients

• 2 tblsp Olive Oil
• 2 Lbs Beef
• 1 Onion
• 3 Cups Beef Stock
• 1 small Swede
• 1 Celery
• 4 Carrots
• 4 Parsley
• 1 lb Potatoes
• 1/2 Leek
• Garnish Parsley

Method

1. Heat the pan — Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil. ▢
2. Bring to a boil — Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes. ▢
3. Continue cooking — Peel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes.
4. Simmer — Add to the pot, cover, and continue simmering for another 30 minutes. ▢
5. Prep and chop — Peel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot.
6. Simmer — Slice the leek into rings. Cover and continue simmering for about 20 minutes.
7. Stir — Stir as little as possible. ▢ Top with fresh parsley.

More Norway recipes

• Authentic Norwegian Kransekake
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions
• Kvæfjord Cake “Verdens Beste” (World’s Best Cake)