Brun Lapskaus (Norwegian Beef Vegetable Stew)

Name: Brun Lapskaus (Norwegian Beef Vegetable Stew)
Cuisine: Norway
Ingredients: 2 tblsp Olive Oil; 2 Lbs Beef; 1 Onion; 3 Cups Beef Stock; 1 small Swede; 1 Celery; 4 Carrots; 4 Parsley; 1 lb Potatoes; 1/2 Leek; Garnish Parsley

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This Brun Lapskaus (Norwegian Beef Vegetable Stew) recipe is built around tblsp olive oil, and it comes together in about under an hour from start to finish. It sits firmly in the Norway tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Brun Lapskaus (Norwegian Beef Vegetable Stew) — Beef recipe, Norway cuisine — Brun Lapskaus (Norwegian Beef Vegetable Stew) · Norway

Level Medium

Ingredients

2 Tblsp Olive Oil
2 lb Ground Beef
1 Chopped Onion
3 cup Beef Stock
1 small Swede
1 Celery
4 Carrots
4 Parsley
1 lb Potatoes
½ Chopped Leek
Garnish Parsley

Method

Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.
Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.
Peel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes. Add to the pot, cover, and continue simmering for another 30 minutes.
Peel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot. Slice the leek into rings. Cover and continue simmering for about 20 minutes. Stir as little as possible.
Top with fresh parsley.

Tips for the best Brun Lapskaus (Norwegian Beef Vegetable Stew)

Keep the simmer gentle. A hard boil toughens tblsp olive oil and drives off the liquid too fast.
Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.

Variations

Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Fusion twist: keep the method but swap the spices for your own favourites — the Norway base takes well to it.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Is this Brun Lapskaus (Norwegian Beef Vegetable Stew) recipe medium to make?

It is rated medium: 11 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for tblsp olive oil?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Brun Lapskaus (Norwegian Beef Vegetable Stew) ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Recipe data via TheMealDB — source