Brun Lapskaus (Norwegian Beef Vegetable Stew)
A Norway dinner. Ready in about 1 hour 45 minutes. Difficulty: medium.
- 25 minPrep (about)
- 1 hr 20 minCook (about)
- 1 hr 45 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 ½ lb beef Shopping tip: Chuck roast or stew beef, cut in cubes.
Fresh & other
- 1 onion
- 3 ¾ cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- 1 rutabaga Shopping tip: Rutabaga (UK: swede).
- 1 celery
- 5 carrots
- 5 parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 1 ¼ lb potatoes
- ⅔ leek
- Garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- 2 ½ tbsp olive oil
How to make it
Steps in our own plain words.
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Heat olive oil in a large pot.
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Cut beef in 1 inch (1 inch) cubes.
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Brown in oil.
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Dice the onion.
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Add to browning beef.
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Add the stock.
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Bring to a boil.
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Lower the heat.
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Cover.
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Let simmer for about 30 minutes, peel.
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Cut the rutabaga and celery root in 1 inch (1 inch) cubes.
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Add to the pot.
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Cover, and continue simmering for another 30 min, peel.
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Chop the rest of the vegetables in 1 inch (1 inch) cubes.
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Add to the pot.
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Slice the leek into rings.
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Cover and continue simmering for around 20 minutes.
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Stir as little as possible.
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Top with fresh parsley.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.