Brun Lapskaus (Norwegian Beef + Vegetable Stew)

Left Arrow IconCountry Flag Right Arrow Icon
No image thumb Left Arrow Icon Right Arrow Icon
Olive Oil
2 tblsp Olive Oil
Beef
2 Lbs Beef
Onion
1 Onion
Beef Stock
3 Cups Beef Stock
Swede
1 small Swede
Celery
1 Celery
Carrots
4 Carrots
Parsley
4 Parsley
Potatoes
1 lb Potatoes
Leek
1/2 Leek
Parsley
Garnish Parsley


Instructions

▢ Heat olive oil in a large pot.
Cut beef into 1 inch (2.
5 cm) cubes and brown in oil.
▢ 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.
▢ Peel and cut the rutabaga and celery root into 1 inch (2.
5 cm) cubes.
Add to the pot, cover, and continue simmering for another 30 minutes.
▢ Peel and chop the rest of the vegetables into 1 inch (2.
5 cm) cubes and add to the pot.
Slice the leek into rings.
Cover and continue simmering for about 20 minutes.
Stir as little as possible.
▢ Top with fresh parsley.



Browse More

A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z