Hearty one-pot stew of beef, root vegetables, and potatoes, slowly simmered until thick. A comforting everyday Norwegian classic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: fresh parsley
Accompaniments: flatbread
Instructions
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1
Brown beef cubes in butter in a large heavy pot. Remove and set aside.
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2
Add onion to pot, cook until softened. Return beef to pot with broth.
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3
Simmer covered for 45 minutes. Add potatoes, carrots, and rutabaga.
-
4
Continue simmering 30-40 minutes until vegetables are very tender and stew is thick. Some versions mash partially for a chunkier texture. Season and serve with flatbread.
Did You Know?
There are two Norwegian lapskaus camps: those who make it brown (with browned meat) and those who make it light (without browning). The debate is endless.
Chef's Notes
Equipment Tips
- large heavy pot or dutch oven
- cutting board
- sharp knife
Garnishing
fresh parsley
Accompaniments
flatbread
The Story Behind Lapskaus
Lapskaus is Norwegian comfort food at its most fundamental: a thick stew of meat and root vegetables simmered until everything melds together. The dish has working-class origins and was historically a way to make tough cuts of meat tender and stretch them with abundant vegetables.
The name is related to the English word lobscouse, connecting it to a family of sailors' stews found across northern Europe. Norwegian lapskaus is distinguished by its use of rutabaga and the preference for a very thick, almost mash-like consistency.
Every Norwegian household has a lapskaus recipe, and it remains one of the most commonly cooked weeknight dinners. The dish improves with reheating, making it ideal for cooking in large batches.
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