Stew
Lapskaus: Norwegian Beef and Root Vegetable Stew
Original name: Lapskaus (Norwegian Stew) with Beef and Root Vegetables
About this dish
Lapskaus is a hearty Norwegian stew that has warmed fishermen and farmers for centuries. This version combines tender beef with a medley of root vegetables, simmered slowly in a rich broth until everything melds into a comforting, soulful dish.
It's simple, honest, and deeply satisfying—a true taste of the North.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck, cubed
protein800 g
Imperial measurement: 1.75 lb
Potatoes, peeled and chunked
vegetable4 medium (about 600 g)
Imperial measurement: 4 medium (about 1.3 lb)
Carrots, sliced
vegetable3 large
Rutabaga, cubed
vegetable1 small (about 300 g)
Imperial measurement: 1 small (about 10 oz)
Yellow onion, chopped
vegetable1 large
Beef broth
liquid1 liter (4 cups)
Water
liquid250 ml (1 cup)
Butter (or oil)
fat2 tablespoons
Dried thyme
spice1 teaspoon
Bay leaf
herb2 leaves
Salt
seasoning1 teaspoon, plus more to taste
Black pepper
spice1/2 teaspoon, plus more to taste
Fresh parsley, chopped
herb2 tablespoons
Method
Brown the Beef
10 minutesHeat the butter (or oil) in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd, and brown on all sides. Transfer the browned beef to a plate and set aside.
Sauté the Onion
5 minutesIn the same pot, reduce the heat to medium. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the Beef and Broth
45 minutesReturn the beef to the pot. Pour in the beef broth and water, scraping up any browned bits from the bottom. Add the dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes.
Add the Root Vegetables
35 minutesAdd the potatoes, carrots, and rutabaga to the pot. Stir to combine, and continue to simmer, uncovered, for another 30–40 minutes, or until the beef is tender and the vegetables are cooked through. The stew should thicken slightly as it simmers.
Season and Serve
5 minutesRemove the bay leaf. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the steaming stew into bowls, garnish with fresh parsley, and serve hot.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Chef's knife
- Cutting board
Nutrition facts
Tips
- For the best flavor, opt for well-marbled beef chuck or brisket, which becomes tender and succulent with slow simmering.
- If you prefer a thicker broth, mash a few chunks of potato into the liquid during the last 10 minutes of cooking.
- Lapskaus tastes even better the next day, so prepare it ahead of time and reheat gently for a deeply satisfying meal.
- To keep the stew warm for a gathering, serve it directly from the pot at the table—it's a rustic, comforting way to share.
Serving suggestions
- Serve this hearty stew with dark rye bread or flatbread for dipping.
- For.
- For a traditional Norwegian touch, accompany with crisp flatbrød and a dollop of sour cream if you're not skipping dairy. A cold beer or a glass of aquavit makes a lovely pairing.
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Recipe by
Anders Lindberg
Specialises in Scandinavian cuisineAnders is a forager who puts lingonberries on everything, including pizza. His neighbors have filed a complaint.
Describe yourself in three words: Stoic, nature-obsessed, quietly intense.