Brun Lapskaus (Norwegian Beef Vegetable Stew)

Ingredients

• 2 tbspolive oil
• 900 gbeef, approx 2 lbs; cut into 2.5 cm cubes
• 1onion, diced
• 3 cupsbeef stock
• 1rutabaga, small; peeled and cut into 2.5 cm cubes
• 1celery root, peeled and cut into 2.5 cm cubes
• 4carrots, peeled and cut into 2.5 cm chunks
• 450 gpotatoes, approx 1 lb; peeled and cut into 2.5 cm cubes
• 1/2leek, sliced into rings
• 4 sprigsparsley, fresh; plus extra to garnish

Method

1. 1

   Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches. Dice the onion and add to the pot. Pour in the stock, bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

2. 2

   Peel and cut the rutabaga and celery root into 2.5 cm cubes. Add to the pot, cover, and simmer for another 30 minutes.

3. 3

   Peel and chop the remaining vegetables (carrots, potatoes) into 2.5 cm cubes. Slice the leek into rings. Add to the pot, cover, and simmer for about 20 minutes until everything is tender.

4. 4

   Season with salt and pepper. Top with fresh parsley and serve.