Continental Recipe

Norwegian Beef Stew(Lapskaus)

1 Mins read

Norwegian Beef Stew(Lapskaus)

Lapskaus is a traditional stew originating from Norway. The stew is usually made with a combination of beef (lamb, pork, and chicken are also viable options), onions, potatoes, carrots, celery, rutabaga, stock, flour (optional), bay leaves, thyme, salt, and pepper.

The beef is cooked in water with the vegetables, herbs, and seasonings. As the stew cooks, the broth becomes thicker, and once it develops the right consistency, it’s served warm with a few slices of bread or lefse flatbread on the side. If desired, the broth can be thickened with a bit of flour.

 

 

RECIPE INGREDIENTS

2 lbs beef

5 cups beef broth

1 lb carrot

1 small rutabaga

3 cups potatoes (chopped)

1 onion, finely chopped

salt

pepper

 

DIRECTIONS ON NORWEGIAN BEEF STEW (LAPSKAUS)

In a large bowl, dice the beef, cover in a pot and simmer for one hour. Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.

Drain and bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes. Then add potatoes, and cook another 15 minutes.

Add the meat and onion, and season to taster with salt and pepper. Continue to cook until the stew thickens and the meat, vegetables and potatoes are all tender.

Stir occasionally while cooking, being careful not to let them burn.

 

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

NORWAY FARIKAL RECIPE

NORWEGIAN PINNEKJØTT RECIPE

 

RECIPE VIDEO

 

Norwegian Beef Stew(Lapskaus)

Rating: 5.0/5
( 1 voted )
Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 5 grams fat

Ingredients

2 lbs beef  
5 cups beef broth  
1 lb carrot  
1 small rutabaga  
3 cups potatoes (chopped)  
1 onion, finely chopped  
salt  
pepper

Instructions

  • In a large bowl, dice the beef, cover in a pot and simmer for one hour. Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
  • Drain and bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes. Then add potatoes, and cook another 15 minutes.
  • Add the meat and onion, and season to taster with salt and pepper. Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender.
  • Stir occasionally while cooking, being careful not to let them burn.
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