| Prep: 15 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 342 | 16g | 6g | 22g |
| sugars | fibre | protein | salt |
| 5g | 4g | 29g | 0.43g |
Why I Love Norwegian Lapskaus
I was recently introduced to the warm, comforting Norwegian dish known as Lapskaus. This delicious stew, rich with hearty vegetables and succulent beef, is an exemplary example of the essence of Norwegian home cooking. I found it to be a delightful change from my usual repertoire of Pacific Northwest-Asian fusion cuisine. The robust simplicity of this dish, combined with the unique flavors, instantly made Lapskaus one of my favorite comfort foods.
The Magic in its Simplicity
Rustic and uncomplicated, Lapskaus highlights and emphasizes the natural flavors of each ingredient, much like traditional Japanese cuisine does. Though the ingredients are mundanely common – beef, carrots, potatoes, onions and celery – the magic truly lies in the way these ingredients come together under the slow coaxing of time and patient simmering. It reminded me greatly of dishes such as the comforting Nikujaga from my Japanese heritage – where similarly humble ingredients are transformed through careful preparation.
Embracing the world of Norwegian Cuisine
It was fascinating to learn about and cook Norwegian cuisine. I highly encourage anyone who loves heart-warming stews to dive right into this recipe. Melding the flavors to make Lapskaus presents a subtle culinary challenge I, and surely many other chefs, appreciate. The simplicity of the dish allows for creativity, adaptability, and some level of personalization based on personal tastes or what ingredients are available. So feel free to make this recipe your own, as I have.
This Lapskaus recipe was partially inspired by the teachings of Andreas Viestad, a renowned Norwegian chef known for his distinct and robust approach towards traditional Norwegian dishes. Viestad’s mission to introduce the world to the beauty of Norwegian cuisine is indeed laudable and inspiring.
One of the great things about Lapskaus is its versatility. It can stand as a meal itself or it can be paired with any bread of your choice to soak up the delectable broth. I also think it could work well as a heartier side dish to a simple grilled fish, creating a satisfying meal that blurs the lines between my two beloved cuisines.
Ultimately, it’s the diverse way food unites cultures and culinary traditions that fuels my passion as a chef. And this humble Lapskaus recipe, while thousands of miles from my sushi rolls and seafood dishes, encapsulates that spirit perfectly.
What You’ll Need
- 1.5 pounds of beef stew meat, cut into 1-inch pieces
- 4 medium potatoes, diced
- 3 large carrots, diced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 cups of beef broth
- 2 bay leaves
- 1 tablespoon of vegetable oil
Method
Step One
Start by heating the vegetable oil in a large pot over medium-high heat. Add the beef stew meat to the pot and brown all sides. Once browned, remove the meat from the pot and set it aside.
Step Two
In the same pot, add the chopped onion, chopped celery, and minced garlic. Cook, stirring frequently, until the onions become translucent and the garlic is fragrant.
Step Three
Next, return the browned beef to the pot. Add the diced potatoes, diced carrots, salt, and pepper to the pot. Give everything a good stir to combine.
Step Four
Pour the beef broth over the contents of the pot, making sure all the ingredients are covered. Add the bay leaves.
Step Five
Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Cover the pot and let it cook for about 2 hours, or until the beef is tender and the flavors have melded together.
Step Six
Before serving, remove the bay leaves. Dish out the lapskaus into bowls and serve hot. Enjoy this hearty Norwegian stew!
