Lapskaus

The Quirky Foodster Team

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Servings

Ingredients

Beef, cut into chunks — 600 g (1.3 lb)
Potatoes, cubed — 4
Carrots, sliced — 2
Onion, chopped — 1
Leek, sliced — 1
Butter — 2 tbsp
Beef stock — 960 ml (32 fl oz)
Bay leaves — 2
Salt and pepper — to taste
Chopped parsley, to garnish

Method

Heat the butter in a large pot and brown the beef on all sides.
Add the onion and leek, cooking until softened.
Add the stock and bay leaves, and bring to a boil.
Cover and simmer for 1–1.5 hours until the meat is nearly tender.
Add the potato and carrot, and continue simmering for a further 25–30 minutes until the vegetables and meat are fully tender.
Season with salt and pepper, and garnish with chopped parsley before serving.

Introduction: A hearty stew of meat and root vegetables simmered together until tender, a beloved Norwegian comfort food especially popular in winter.

Cultural Background: Lapskaus reflects the practical, no-waste cooking tradition of Norwegian households, historically made from leftover meat and whatever vegetables were on hand, and it remains a cherished, warming winter staple.

Tips: Simmer the meat long enough to become properly tender before adding the vegetables. This dish often tastes even better the next day, once the flavours have had time to meld.

Variations: Use leftover roast meat for a quicker, more traditional 'brown lapskaus'. Add a splash of Worcestershire sauce for extra depth.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.

FAQs:

Q: What is the difference between 'brown' and 'white' lapskaus?

A: Brown lapskaus uses browned meat and gives a deeper colour and flavour, while white lapskaus uses unbrowned meat for a lighter, paler stew.

Q: Can lapskaus be made from leftovers?

A: Yes, this is traditional — using leftover roast meat and whatever vegetables are on hand reflects the dish's practical, resourceful origins.