Brun Lapskaus (Norwegian Beef Vegetable Stew)

Instructions

1. 1

   Brown the Beef

   20 min

   In a large pot, heat olive oil over medium heat until shimmering. Cut the beef into 1-inch cubes, ensuring they are uniform for even cooking. Add the beef to the pot and brown it on all sides, which should take about 5-7 minutes. Look for a rich brown color to develop as the beef cooks, enhancing the stew's flavor.

2. 2

   Add Onion and Stock

   14 min

   Finely chop the onion and add it to the pot with the browned beef. Pour in the beef stock, stirring to combine, and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, allowing the flavors to meld.

3. 3

   Prepare Swede and Celery

   28 min

   While the stew simmers, peel and cut the swede and celery into 1-inch cubes. After 30 minutes, add these vegetables to the pot, ensuring they are submerged in the liquid. Cover the pot again and let it continue to cook for an additional 30 minutes, which will tenderize the vegetables and further develop the stew's flavor.

4. 4

   Add Remaining Vegetables

   28 min

   Peel and chop the remaining carrots and potatoes into bite-sized pieces. Slice the leek into thin rings. Add all these vegetables to the pot, stirring gently to combine. Cover and let them simmer for approximately 20 minutes, stirring only occasionally to avoid breaking the vegetables. They should become tender but not mushy.

5. 5

   Garnish and Serve

   5 min

   Once the stew is cooked and the vegetables are tender, ladle the stew into bowls. Top each serving with a sprinkle of fresh parsley for a burst of color and flavor. Serve hot, and enjoy this comforting dish on a chilly day!

FAQ