Brun Lapskaus (Norwegian Beef Vegetable Stew)

Brun Lapskaus (Norwegian Beef Vegetable Stew)

Brun Lapskaus is a traditional Norwegian beef and vegetable stew, slow-cooked to tender perfection. This hearty dish combines rich beef, root vegetables, and fresh herbs for a comforting meal.

Beef

Prep Time

30 min

Cook Time

80 min

Servings

6

Brun Lapskaus translates to "brown stew" in Norwegian and holds a cherished place in Norway's culinary tradition. Historically, it was a practical and nourishing dish, making excellent use of root vegetables and beef to sustain families through long winters. Its rich flavors develop slowly as the stew simmers, melding the earthiness of the vegetables with the hearty beef broth. Today, Brun Lapskaus is often enjoyed as a warming comfort food, perfect for cold days or family gatherings. It pairs beautifully with a crusty bread or a mild mustard on the side, enhancing the stew's rich, savory notes. Additionally, a simple glass of red wine complements the dish well. Preparing Brun Lapskaus offers a glimpse into Norwegian heritage, embracing simplicity and wholesomeness. The dish's methodical layering of ingredients and gentle simmering create a deeply satisfying experience, celebrating the bounty of root vegetables and quality beef.

Ingredients

  • 2 tblsp Olive Oil
  • 2 lb Beef
  • 1 Onion
  • 3 cup Beef Stock
  • 1 small Swede
  • 1 Celery
  • 4 Carrots
  • 4 Parsley
  • 1 lb Potatoes
  • 0.5 Leek
  • Garnish Parsley

Instructions

Heat the olive oil in a large, sturdy pot over medium heat until shimmering. Cut the beef into 1 inch (2.5 cm) cubes and add them to the hot oil, allowing the meat to brown evenly on all sides; this step locks in flavor and adds a beautiful depth to the stew. Dice the onion finely and add it to the pot with the browning beef. Pour in the beef stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, giving the beef time to begin tenderizing. While the beef simmers, peel the rutabaga (swede) and celery root, then cut them into 1 inch (2.5 cm) cubes. Add these hearty root vegetables to the pot, cover again, and continue simmering for another 30 minutes. The slow cooking helps these vegetables absorb the rich broth. Next, peel and chop the carrots, parsley root, and potatoes into 1 inch (2.5 cm) cubes and add them to the pot. Slice the leek into delicate rings and stir them in as well. Cover the pot and simmer for an additional 20 minutes, cooking just until the vegetables are tender but not mushy. Try to stir as little as possible during this stage to keep the beef pieces intact and the broth clear. Before serving, garnish the stew generously with freshly chopped parsley for a pop of color and fresh flavor. Serve your Brun Lapskaus steaming hot, ideally alongside crusty bread to soak up the delicious broth. Enjoy the comforting warmth and authentic taste of this classic Norwegian stew.

Quick Info

Prep Time
30 min
Cook Time
80 min
Total Time
110 min
Servings
6

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