Brun Lapskaus (Norwegian Beef Vegetable Stew)

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Olive Oil
2 tblsp Olive Oil
Beef
2 Lbs Beef
Onion
1 Onion
Beef Stock
3 Cups Beef Stock
Swede
1 small Swede
Celery
1 Celery
Carrots
4 Carrots
Parsley
4 Parsley
Potatoes
1 lb Potatoes
Leek
1/2 Leek
Parsley
Garnish Parsley

Instructions

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Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.
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Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.
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Peel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes. Add to the pot, cover, and continue simmering for another 30 minutes.
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Peel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot. Slice the leek into rings. Cover and continue simmering for about 20 minutes. Stir as little as possible.
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Top with fresh parsley.

Source

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https://scandinaviancookbook.com/brun-lapskaus-norwegian-beef-vegetable-root-stew/



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