---
title: Lapskaus (Norwegian Beef and Potato Stew)
servings: 4
prep time: 20 minutes
cook time: 70 minutes
source: https://mycibora.com/recipes/lapskaus-beef-potato-stew
---

Gather @beef chuck{600%g}, @bay leaf{2%leaf} and @fresh parsley{0.5%bunch}.

Brown the beef chunks in a little oil in a large pot, in batches so they sear rather than steam; set aside. ~{8%minutes}

Soften the @onion{1} in the same pot, scraping up the browned bits from the bottom.

Return the beef to the pot with the @beef stock{800%ml} and bay leaves; bring to a simmer, cover, and cook until the meat is fork-tender, about 45 minutes. ~{45%minutes}

Add the @potato{700%g}, @carrot{300%g}, @turnip{200%g} and @leek{1}; simmer uncovered until the vegetables are soft and some of the potato has broken down into the broth, about 20 minutes. ~{20%minutes}

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.