Lapskaus (Norwegian Beef and Root Vegetable Stew)
In short: A thick, homely stew of beef, potatoes, swede and carrots simmered with allspice and bay until the vegetables start to melt into the broth. It takes about 2 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h
- Total
- 2 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 415 kcal
Thick and filling, lapskaus is the everyday stew of Norwegian home kitchens, made from meat and root vegetables and often a way to use up leftovers and cheaper cuts. The vegetables cook until some break down and thicken the broth, which makes it somewhere between a soup and a stew. There are as many versions as families, and this one is the brown beef type, served with flatbread or rye bread.
Instructions
- Heat the oil in a large heavy pot over medium-high heat. Brown the beef in two batches for about 3 minutes each, then lift it out.
- Add the onions to the pot and cook for 5 minutes until soft. Return the beef and add the water, bay leaves and allspice. Bring to a boil, skim the foam, then cover and simmer for 1 hour.
- Add the swede and carrots and simmer for 15 minutes. Add the potatoes and leek and simmer 20 to 25 minutes more, until the potatoes are soft and some are starting to fall apart.
- Crush a few potato cubes against the side of the pot to thicken the stew. Remove the bay leaves and allspice berries.
- Season with the salt and pepper, stir in the parsley and serve hot with flatbread or rye bread.
Tips
- Leftover roast beef, ham or sausage can go in during the last 20 minutes. Using up leftovers is what this stew is for.
- Cut the vegetables to the same size so they cook evenly. A few cubes of potato breaking down is the aim, since they thicken the broth.
Questions and answers
What is lapskaus?
A Norwegian stew of meat and root vegetables, cooked until thick. Brown lapskaus uses beef or salted meat, and there are lighter versions with cured meat and no browning.
Can I freeze lapskaus?
Yes. Freeze it for up to 3 months. The potatoes soften further after thawing, which only makes it thicker. Reheat with a splash of water.
What meat can I use in lapskaus?
Beef chuck is the usual choice. Lamb, salted pork or leftover roast meat all work, with cooking times adjusted to the cut.
How long does it take to make Lapskaus (Norwegian Beef and Root Vegetable Stew)?
About 2 h 25 min in total: 25 min of preparation and 2 h of cooking.
How many calories are in Lapskaus (Norwegian Beef and Root Vegetable Stew)?
About 415 kcal per serving, with 23 g of protein, 42 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 42 g |
| Fat | 17 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
