Lapskaus (Traditional Norwegian Stew)

Traditional dish made with meat, potatoes, and vegetables, often served as a hearty midday meal.

Ingredients (Serves 4–6)

• 500 g beef or lamb, cut into cubes

• 2 tbsp butter or oil

• 1 onion, chopped

• 3 carrots, diced

• 1 leek, sliced

• 4–5 potatoes, peeled and diced

• 1 small rutabaga (swede), diced

• 800 ml beef or vegetable stock

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped, for garnish

Preparation

1. Brown the meat:

   • Heat butter or oil in a large pot over medium heat.

   • Add meat and brown lightly on all sides.

2. Add vegetables:

   • Stir in onion, carrots, leek, potatoes, and rutabaga.

   • Cook for 3–5 minutes until slightly softened.

3. Simmer the stew:

   • Pour in stock and add bay leaf.

   • Bring to a boil, then reduce heat and simmer gently for 45–60 minutes until meat and vegetables are tender.

4. Season and finish:

   • Season with salt and pepper to taste.

   • Remove bay leaf before serving.

5. Serve:

   • Garnish with fresh parsley and serve hot.

Serving Suggestions

• Traditionally served with flatbread or crusty bread.

• Often accompanied by pickled beetroot or lingonberry jam.

Cooking Tips

• Use a mix of root vegetables for authentic flavor.

• Let the stew simmer slowly to develop depth and tenderness.

• Lapskaus often tastes even better the next day.