NorwayMain course
Brun Lapskaus (Norwegian Beef Vegetable Stew)
Brun Lapskaus is a hearty Norwegian beef and vegetable stew, built on tender beef and a mix of root vegetables. You'll brown the beef first, then simmer it in stock to get it fork-tender. Later, a generous amount of swede, celery, carrots, potatoes, and leeks join the pot, cooking down into a comforting meal. It's a low-and-slow kind of dish, perfect for a long afternoon of simmering.
52 minServes 4
Method
5 steps · 52 min total
- 01
Brown the Beef
Heat the olive oil in a large, heavy pot over medium-high heat. Cut the beef into 1-inch (2.5 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. - 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.
