A rustic Norwegian beef and vegetable stew — browned beef simmered slowly with swede, celeriac, carrot and potato into a hearty, warming bowl.
Brun lapskaus is Norway's homely brown beef stew — tender chunks of beef and humble root vegetables simmered slowly into deeply savoury, soul-warming comfort. It's the kind of unfussy, one-pot dinner that tastes of cold-weather cooking at its cosiest.
Prep 20 min
Cook 90 min
Total 110 min
Easy
- 2 tblsp Olive Oil
- 2 Lbs Beef
- 1 Onion
- 3 Cups Beef Stock
- 1 small Swede
- 1 Celery
- 4 Carrots
- 1 lb Potatoes
- 1/2 Leek
- Garnish Parsley
Video
Preparation
- Heat the olive oil in a large pot. Cut the beef into 1-inch (2.5cm) cubes and brown in the oil.
- Dice the onion and add to the browning beef, then add the stock, bring to the boil, lower the heat, cover, and simmer for about 30 minutes.
- Peel and cut the swede and celeriac into 1-inch cubes, add to the pot, cover, and simmer for another 30 minutes.
- Peel and chop the rest of the vegetables into 1-inch cubes and add to the pot, slicing the leek into rings. Cover and simmer for about 20 minutes, stirring as little as possible.
- Top with fresh parsley.
Tips from the ZestyPlate Kitchen
- Brown the beef well first; that caramelised crust gives the stew its rich, deep flavour.
- Add the vegetables in stages by how long they take to cook so nothing turns to mush.
- Stir as little as possible once the potatoes go in, so they keep their shape.
- Let it rest a little before serving — like most stews, the flavour deepens as it sits.
Frequently Asked Questions
A braising cut like chuck or shin becomes meltingly tender over the gentle simmer.
Yes — it's even better the next day, so it's ideal to cook ahead and reheat.
Brun lapskaus is brown (browned beef and a richer gravy); there's also a pale version, lys lapskaus, made without browning.
