Lapskaus (Norwegian Beef and Potato Stew)

Method

1. 1

   Brown the beef chunks in a little oil in a large pot, in batches so they sear rather than steam; set aside.

2. 2

   Soften the onion in the same pot, scraping up the browned bits from the bottom.

3. 3

   Return the beef to the pot with the beef stock and bay leaves; bring to a simmer, cover, and cook until the meat is fork-tender, about 45 minutes.

4. 4

   Add the potato, carrot, turnip and leek; simmer uncovered until the vegetables are soft and some of the potato has broken down into the broth, about 20 minutes.

   💡 Let a few potato pieces fall apart on purpose — that's what gives lapskaus its body without needing flour.

5. 5

   Season to taste; the stew should be thick enough to hold a spoon upright but still spoonable.

6. 6

   Ladle into bowls, scatter with parsley, and serve with flatbread or crispbread.