Lapskaus
Added by Kari Holm
Prep 120 minCook 60 min
Traditional Norwegian brown lapskaus — a hearty one-pot beef and root vegetable stew. Make a big batch and serve with flatbread for weeknight dinners or festive gatherings. Leftovers taste even better the next day.
Servings
Your rating
Ingredients
800 gboneless beef chuckor shoulder
2 tbspbutterfor frying
10 dlwater
1beef bouillon cube
800 gpotatodiced
3carrotdiced
150 grutabaga
150 gparsley root
0.5leek
1 tspsalt
0.5 tspcoarsely ground pepper
Instructions
1
Cut the meat into cubes and brown in batches in a hot frying pan with butter. Transfer the meat to a large pot and add the water and stock cube. Bring to a boil, then reduce the heat so the meat just simmers. Simmer until tender, about 2 hours.
2
Peel the vegetables and cut into cubes. Rinse the leek well and slice into rings. Add the vegetables to a suitably sized casserole. Add the cooked meat and three-quarters of the cooking broth.
3
Bring to a boil and let the lapskaus simmer on medium heat until the vegetables are very tender. Stir as little as possible so the stew doesn't become mushy, but check that it doesn't stick to the bottom. Season to taste with salt and pepper.
Sign up to rate recipes
Free · No credit card