Brun Lapskaus (Norwegian Beef Vegetable Stew)

5 steps · 52 min total

1. 01

   Brown the Beef

   Heat the olive oil in a large, heavy pot over medium-high heat. Cut the beef into 1-inch (2 1/2 cm) cubes, then add them to the hot oil and brown on all sides until a rich crust forms. You might need to do this in batches to avoid crowding the pot, which would steam the meat instead of searing it.
2. 02

   Simmer Beef and Onion

   Dice the onion and add it to the browned beef, stirring it around for a few minutes until it starts to soften. Pour in the beef stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 30 minutes, allowing the beef to tenderize.
3. 03

   Add Root Vegetables

   Peel the rutabaga (swede) and celery root, then cut them into 1-inch (2 1/2 cm) cubes. Stir these into the pot with the beef. Cover again and continue simmering for another 30 minutes, giving these denser vegetables time to soften.
4. 04

   Add Remaining Vegetables

   Peel and chop the remaining carrots, potatoes, and parsley root into 1-inch (2 1/2 cm) cubes. Slice the leek into rings. Add all of these to the pot, stirring gently to combine.

   Cover and continue simmering for about 20 minutes, or until the vegetables are tender. Try to stir as little as possible during this final simmer to keep the vegetables from breaking down too much.

5. 05

   Garnish and Serve

   Before serving, sprinkle generously with fresh, chopped parsley. This adds a bright, herbaceous finish to the stew.