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Norwegian Beef and Vegetable Stew (Brun Lapskaus)

Norwegian · Dinner · Easy

Norwegian Beef and Vegetable Stew (Brun Lapskaus)

Total
3 hr 25 min
Prep
25 min
Serves
6
Calories
480
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Beef and winter roots simmer into a thick, rustic stew, with potatoes softening at the edges and leek and parsley brightening the broth.

A good sear gives Norwegian Beef and Vegetable Stew (Brun Lapskaus) its brown broth. The beef cooks first, then the root vegetables go in by firmness so they soften without all dissolving at once.

Use chuck and cut the vegetables into similar-sized chunks. Stir gently near the end; a few broken potato edges thicken the stew, but whole pieces give it a more satisfying texture.

HeartySavoryOne PotWinterGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef chuck with salt and black pepper and brown in two batches for each. Add onion and cook for until softened.

  2. Pour in beef stock, scrape the base and bring to a simmer. Cover and cook over low heat for until the beef is almost tender.

  3. Add rutabaga and celeriac and simmer for . Add carrots, parsnips, potatoes and leek and simmer for until all vegetables are soft and the beef pulls apart easily, well above 145°F.

  4. Mash a few potato pieces against the side to thicken the broth, then rest for and scatter with parsley.

Forkue tips

  • If the stock reduces too far before the vegetables soften, add water just to keep the contents barely covered.

Storing and reheating

Refrigerate for 4 days or freeze for 3 months. Warm over low heat with a little stock, stirring gently so the roots keep some shape.

Kitchen gear

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Nutrition per serving, estimated

480Calories
33gProtein
37gCarbs
23gFat

Norwegian Beef and Vegetable Stew (Brun Lapskaus): FAQ

Can I replace celeriac?

Use more rutabaga or parsnip for a different balance of sweetness and earthiness. Keep the pieces the same size.

Should the stew be thick?

Yes, it is usually substantial rather than soupy. Soft potato edges help thicken the broth without flour.

How do I store and reheat Norwegian Beef and Vegetable Stew (Brun Lapskaus)?

Refrigerate for 4 days or freeze for 3 months. Warm over low heat with a little stock, stirring gently so the roots keep some shape.

How long does Norwegian Beef and Vegetable Stew (Brun Lapskaus) take?

About 3 hr 25 min in total: 25 min prep and 3 hr cooking.

What do I need to make Norwegian Beef and Vegetable Stew (Brun Lapskaus)?

The key ingredients are beef chuck, onion, beef stock, rutabaga, celeriac and carrots, plus pantry basics.

Any tips for Norwegian Beef and Vegetable Stew (Brun Lapskaus)?

If the stock reduces too far before the vegetables soften, add water just to keep the contents barely covered.

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