Norwegian Lapskaus
A hearty Norwegian stew with tender beef, potatoes and slightly sweet root vegetables, warming and filling.
Ingredients
- boneless beef700 g
- butter15 g
- water500 ml
- potato1000 g
- carrot400 g
- celeriac75 g
- rutabaga150 g
- onion1 pcs
- leek1 pcs
- salt1 to taste
- ground black pepper1 to taste
Instructions
Cut the beef into cubes about 3 cm. Melt the butter in a large heavy-bottomed pot and brown the meat in batches until golden.
Pour in enough water to almost cover the beef, bring to a boil, reduce the heat and simmer covered for about 60 minutes, until the meat is tender.
Peel the potatoes, carrots, celeriac and rutabaga; cut them all into even cubes. Finely chop the onion and slice the leek into half-rings.
Add the potatoes, carrots, celeriac, rutabaga, onion and leek to the pot. If needed, add a little more water so the liquid comes almost to the top of the vegetables.
Simmer over low heat for another 20 minutes, stirring gently from time to time, until all the vegetables are tender and the potatoes have slightly thickened the broth.
Season the lapskaus with salt and black pepper, remove from the heat and let it stand covered for 10 minutes so the flavors settle.
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