Brun Lapskaus (Norwegian Beef Vegetable Stew)

What you need

Ingredients

Measured for 6 servings.

• 30 mlOlive Oil
• 908 gTrimmed diced beef chuck
• 120 gOnion
• 720 mlReady-to-use Beef Stock
• 100 gRutabaga
• 100 gCeleriac
• 320 gCarrots
• 160 gParsley roots
• 454 gPotatoes, flesh and skin
• 50 gLeek
• 10 gFresh Parsley

Make it

Method

1. 01

   Pat 908 g diced beef chuck dry. Cut 120 g onion finely; peel and dice 100 g rutabaga, 100 g celeriac, 320 g carrots, 160 g parsley roots and 454 g potatoes into roughly 2 cm pieces. Slice 50 g leek. Keep the 10 g parsley for serving.

2. 02

   Heat 30 ml olive oil in a heavy lidded pot over medium-high heat. Brown the beef in two batches, 4–5 minutes per batch, so it colors instead of steaming. Return all beef, add onion and cook 2 minutes. Pour in 720 ml ready-to-use beef stock and scrape up the browned bits.

3. 03

   Bring just to a simmer, cover and cook on low heat about 35 minutes. Add rutabaga and celeriac, cover and simmer another 30 minutes. Then add carrots, parsley roots, potatoes and leek; cook 25–35 minutes more until the beef is fork-tender and the potatoes are cooked. Add a little water only if the pot becomes dry.

4. 04

   Taste and adjust seasoning to the saltiness of the stock; no extra salt is included in the nutrition. Sprinkle with 10 g chopped parsley and share the stew equally among six bowls. Cool leftovers promptly and refrigerate.