Lapskaus
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The Tale of Lapskaus
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Lapskaus, a Norwegian stew of meat and vegetables, shares its name and one-pot logic with German Labskaus, both traditions of using leftover meat scraps in a hearty, everyday stew. It has long been common sailor's and working-family fare along Norway's coast.
Ingredients
Scale:· 6 servings
- 2 lbs beef chuck or leftover roast beef, cubed
- 4 potatoes, diced
- 3 carrots, diced
- 1 onion, diced
- 1 leek, sliced
- 1 rutabaga, diced
- 4 cups beef stock
- 2 bay leaves
- Salt and pepper to taste
Instructions
- 1Brown beef cubes in a large pot if using raw beef.
- 2Add stock and bay leaves and simmer until the beef is tender, about 1 hour (skip ahead if using leftover cooked roast).
- 3Add potatoes, carrots, rutabaga, onion, and leek.
- 4Simmer 30-40 minutes until the vegetables are tender and the stew has thickened slightly from the potato starch.
- 5Mash a few potato pieces against the pot side to thicken further if desired.
- 6Season to taste and serve hot.
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