Ingredients
1½ lb beef stew meat, cut into small cubes
2 tbsp butter
1 large onion,
chopped 4 medium potatoes, peeled and diced
3 carrots, sliced
1 small rutabaga, peeled and diced
1 leek, sliced
4 cups beef stock
1 bay leaf1 tsp salt, plus more to taste
½ tsp black pepperChopped parsley, for serving
Method
- Brown the beef in butter in a heavy pot.
- Add the onion and cook until softened.
- Add the potatoes, carrots, rutabaga, leek, stock, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook for about 1½ hours, until the meat is tender and the vegetables are very soft.
- Remove the bay leaf. Mash a few of the potatoes and vegetables against the side of the pot to naturally thicken the stew.
- Taste and adjust seasoning. Sprinkle with parsley.
Serve it with dark rye bread or flatbrød and butter.
A nice thing about lapskaus is that it’s meant to be rustic rather than precise. You can use leftover roast beef or lamb, and the vegetables can vary depending on what you have.
