Recipe byThe ZestyPlate Kitchen
Browned beef simmered slowly with swede, celeriac, carrot and potato into a hearty, warming bowl. A rustic Norwegian one-pot dinner.
Brun lapskaus is Norway's everyday brown beef stew, the sort of thing you cook when the weather turns and you want one pot doing all the work. Chunks of beef are browned for depth, then left to simmer slowly with swede, celeriac, carrot and potato until everything is tender and the whole thing tastes deeply savoury.
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Prep 20 min
Cook 90 min
Total 110 min
Easy
Scale:
- 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
Nutrition (per serving)
530
kcal
29g
Protein
24g
Carbs
35g
Fat
Estimated per serving. How we calculate this.
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 before anything else. That caramelised crust is where most of the stew's flavour comes from.
- Add the vegetables in stages according to how long each one takes, so nothing ends up overcooked.
- Once the potatoes are in, stir as little as you can manage so they hold their shape.
- Give it a short rest before serving. Like most stews, it tastes better once the flavours have had a moment to settle.
Frequently Asked Questions
A braising cut such as chuck or shin turns meltingly tender over the long, gentle simmer.
Gladly. It is arguably better the next day, so cooking it in advance and reheating works in your favour.
Brun lapskaus is the brown version, made with browned beef and a richer gravy. There is also a paler one, lys lapskaus, made without the browning.
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