Lapskaus (Norwegian beef and root vegetable stew)
140 min · 40 g protein · 488 cals / serving
Brun lapskaus, the thick stew Norwegians grew up on: tender beef and chunks of potato, carrot, swede and celeriac simmered in a dark broth until half the potatoes collapse and thicken it into something you can almost stand a spoon in. Peppery, homely and even better the next day.
Ingredients
- 1 1/4 lb beef shank, raw, boneless beef shin or chuck, in 2 cm (3/4-inch) cubes
- 2 tsp butter
- 2 medium onions, chopped
- 3 3/4 cups beef broth
- 2 bay leaves bay leaf
- 1 tsp black pepper, coarsely ground
- 2 1/4 lb potato, floury, peeled, in 2 cm (3/4-inch) cubes
- 4 medium carrots, in 1 cm (1/2-inch) cubes
- 1/3 swede rutabaga, in 1 cm (1/2-inch) cubes
- 1/6 celeriac, in 1 cm (1/2-inch) cubes
- 1 1/4 tsp salt
To serve
- 2 tbsp chopped fresh chives
Steps
- Pat the beef dry. Heat the butter in a large heavy pot over high heat and brown the beef in two batches until well coloured on all sides, 4–5 minutes per batch.
- Return all the beef, add the onion and cook for 3 minutes, then pour in the broth, add the bay leaves and pepper and bring to a boil. Cover and simmer gently for 1 hour.
- Add the potatoes, carrot, swede, celeriac and salt, with a splash of water if the vegetables are not almost covered. Simmer, uncovered, for another 45–50 minutes, stirring now and then, until the beef is tender and the potatoes have started to fall apart.
- Stir hard for a minute to break down more of the potato: lapskaus should be thick, not soupy. Taste for salt and pepper and serve with chives.
Good to know
What do Norwegians eat with it?
Flatbread (flatbrød) or a slice of bread, and often lingonberries or pickled beetroot on the side.
Can I use leftovers?
That is how lapskaus began. Diced leftover roast beef or pork goes in with the vegetables in step 3; skip the first hour of simmering.
Does it freeze?
Yes, for up to three months. It thickens in the fridge, so loosen it with a little water when you reheat it.
Per
- Calories
- 64
- Protein
- (34%)
- 5 g
- Fat
- (14%)
- 1 g
- Carbohydrates
- (52%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 213 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1952 kcal goes into the pot and 3475 g of ingredients comes out as about 3050 g of food: 64 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.