Lapskaus (Norwegian Meat and Potato Stew)
Lapskaus is a hearty and comforting stew, a staple in Norwegian cuisine. It typically features slow-cooked meat (often beef or lamb) with root vegetables like potatoes, carrots, and rutabaga, simmered in a flavorful broth.
🧂 Ingredients
- 1 kg Beef chuck roast or lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 1 medium Rutabaga (swede)(peeled and diced)
- 1 kg Potatoes(peeled and diced)
- 1.5 liters Beef broth or water
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or butter
👨🍳 Instructions
- 1
Pat the meat dry with paper towels and season generously with salt and pepper.
- 2
Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
- 4
Return the browned meat to the pot. Add the diced carrots, rutabaga, and beef broth (or water). Add the bay leaves.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for at least 1.5 to 2 hours, or until the meat is very tender.
- 6
Add the diced potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender and the stew has thickened slightly.
- 7
Remove the bay leaves. Season the lapskaus with salt and pepper to taste. For a thicker stew, you can mash some of the potatoes against the side of the pot.
- 8
Serve hot, often with flatbread or rye bread.
💡 Pro Tips
- ✓For a richer flavor, use a good quality beef broth. You can also use some of the meat's cooking liquid.
- ✓The longer the stew simmers, the more tender the meat will become and the deeper the flavors will develop.
- ✓Lapskaus often tastes even better the next day, making it a great make-ahead meal.
🔄 Variations
- Some recipes include leeks or parsnips for added flavor.
- A splash of red wine can be added when sautéing the onions for a deeper flavor profile.
- For a quicker version, use pre-cooked or leftover stewed meat.