Bruun Lapskaus — Norwegian Beef Stew with Vegetables

A hearty and warming Norwegian beef ragout with root vegetables — simple country fare that smells like home and long, cozy evenings. The meat melts in your mouth, while the vegetables absorb all the flavors of a rich, savory broth.

Ingredients

• 2 tbsp Olive oil
• 908 g Beef
• 1 pcs Onion
• 3 cup Beef broth
• 1 pcs Rutabaga
• 1 pcs Celery root
• 4 pcs Carrot
• 4 pcs Parsley
• 454 g Potato
• 0.5 pcs Leek
• to taste Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Cut the beef into cubes approximately 1 inch (2.5 cm) and brown on all sides until golden.
2. Finely chop the onion and add to the meat, continuing to cook for a couple of minutes. Pour in the broth, bring to a boil, then reduce the heat, cover with a lid and simmer for about 30 minutes.
3. Peel the rutabaga and celery root, cut into cubes approximately 1 inch (2.5 cm) and add to the pot. Cover and continue simmering for another 30 minutes.
4. Peel and cut the potatoes and carrots into cubes approximately 1 inch (2.5 cm), add to the pot along with the parsley sprigs. Slice the leek into rings and add to the pot as well. Cover and simmer for about 20 minutes more. Stir as little as possible — this will help the vegetables maintain their shape.
5. Ladle the stew into bowls and sprinkle with fresh chopped parsley. Serve hot.