Norwegian Beef and Root Vegetable Stew

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Lapskaus is Norway's beloved one-pot comfort dish, traditionally a way to use leftover roasted meats alongside humble root vegetables. This hearty stew combines tender beef, potatoes, carrots, and rutabaga simmered in a rich beef broth until thick and satisfying. It's the kind of warming meal that has fed Norwegian families through long winters for generations.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 6 gSugar
• 30 gProtein
• 620 mgSodium
• 980 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 310 mcgVitamin A

Ingredients

For the meat and broth

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 4 cups beef stock
• 2 bay leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the vegetables and finishing

• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 3 medium carrots, peeled and sliced into rounds
• 1 small rutabaga (swede), peeled and cubed
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Heat the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 6 to 8 minutes total. Work in two batches to avoid crowding the pan.
2. Add the diced onion and minced garlic to the pot. Cook, stirring frequently, for 3 to 4 minutes until the onion softens and turns translucent.
3. Pour in the beef stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 40 minutes until the beef is fork-tender.
4. Stir in the potatoes, carrots, and rutabaga. Continue simmering uncovered for 25 to 30 minutes, until the vegetables are tender and the broth has thickened slightly.
5. For a thicker stew, use the back of a wooden spoon to gently mash a few of the potato cubes against the side of the pot, which will naturally release starch and thicken the broth.
6. Remove and discard the bay leaves. Taste and adjust the seasoning with additional salt and pepper as needed.
7. Stir in the fresh parsley just before serving. Ladle into warm bowls and serve with crusty rye bread, flatbread, or a dollop of sour cream on top.

Cook’s Notes

• For a quick weeknight version, substitute 2 cups of shredded leftover roast beef for the stew meat and reduce the initial covered simmer to just 15 minutes before adding the vegetables.
• A small splash of red wine vinegar or apple cider vinegar stirred in at the end adds the subtle tang found in many traditional Norwegian recipes.
• This stew tastes even better the next day as the flavors meld overnight in the refrigerator, making it an excellent make-ahead meal.
• Add 1/2 cup of frozen peas in the final 5 minutes of cooking for a pop of color and natural sweetness.
• Serve alongside traditional Norwegian flatbread (lefse) or with a dollop of sour cream and a sprinkle of fresh dill for added richness.

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