Brun Lapskaus (Norwegian Beef Vegetable Stew)

Ingredients

• 2 tbspolive oil
• 2 lbbeef, 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
• 1 lbpotatoes, 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 the olive oil in a large pot over medium-high heat and brown the beef cubes in batches. Add the diced onion and cook for 3 to 4 minutes, until it softens. Pour in the stock, bring to a boil, then reduce the heat, cover and simmer for 30 minutes.

2. 2

   While the beef simmers, peel the rutabaga and celery root and cut them into 2.5 cm cubes. Add them to the pot, cover, and simmer for another 30 minutes.

3. 3

   Meanwhile, peel the carrots and potatoes and cut them into 2.5 cm chunks, and slice the leek into rings. Add them 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.

Nutrition per serving