🇳🇴 NorwayCatalog recipe
Beef, potato, carrot and leek simmered slow in one pot until the potatoes start to break down and thicken the broth around the meat.
For 4 servings.
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Brown the beef chunks in a little oil in a large pot, in batches so they sear rather than steam; set aside.
Soften the onion in the same pot, scraping up the browned bits from the bottom.
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.
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.
Season to taste; the stew should be thick enough to hold a spoon upright but still spoonable.
Ladle into bowls, scatter with parsley, and serve with flatbread or crispbread.
Lapskaus began as a way to use leftover meat and root vegetables together in one pot, a practical dish common in working coastal households. It shares its name and roots with similar sailors' stews such as German Labskaus and English scouse, all tracing back to old North Sea shipping routes. Bergen in particular claims a strong lapskaus identity, with a lighter-colored version distinguishing it from darker stews found elsewhere in the country.
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