Lapskaus (Norwegian Beef Stew with Potatoes and Swede)
Why this recipe works
- Deep comfort: Beef, stock and sturdy root vegetables create a hearty stew with simple, satisfying flavour.
- Naturally thickened broth: As the potatoes soften, they break down slightly and give the stew a gently creamy body without added dairy or flour.
- Efficient one-pot method: The beef starts first, then the vegetables are added later so everything finishes tender in the same pot.
Get the most out of this recipe
Authenticity notes
- Home-style Norwegian stew: Lapskaus is typically a practical, filling stew built around meat, potatoes and root vegetables rather than a heavily spiced sauce.
- Broth thickness varies: Some versions are looser and more soup-like, while others are thick enough for the potatoes and swede to hold the stew together.
Ingredient notes
- Use stew-friendly beef: Choose beef suited to slow simmering; lean quick-cooking cuts can turn firm before the vegetables are ready.
- Potato choice matters: Russet potatoes break down and thicken the broth, while waxier potatoes keep a firmer shape.
- Cut vegetables evenly: Chunky, similar-sized pieces help the carrots, potatoes and swede cook at the same pace.
Texture tips
- Keep the simmer low: A gentle simmer helps the beef become tender without toughening and keeps the broth smooth rather than cloudy.
- For a thicker stew: Let the vegetables cook until the potato edges soften into the broth, stirring occasionally to encourage a little natural thickening.
- For more defined pieces: Stir less often once the vegetables are tender so the potatoes and swede hold their shape.
Make-ahead tips
- Good the next day: The stew holds well after chilling, and the savoury flavour becomes more settled as it rests.
- Reheat gently: Warm in a saucepan over a low heat, stirring often and adding a splash of water if the broth has thickened too much.
- Freezer-friendly: Freeze after cooking and cooling, then defrost overnight in the fridge before reheating until piping hot.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Pat the beef dry and season it with 1 tsp of the fine sea salt and all the black pepper.
- Put the onion, beef, beef stock and bay leaves into a Dutch oven and bring to a gentle simmer. Cover and cook over a low heat for 45 minutes, stirring now and then, until the beef is starting to turn tender.
- Meanwhile, peel the russet potato, carrots and swede, then cut them into chunky, even pieces. Add them to the pot, return to a gentle simmer, and cook uncovered for 35 to 40 minutes until the vegetables are very tender and the broth has thickened slightly as they break down.
- Taste and season with the remaining 1 tsp fine sea salt if needed. Remove the bay leaves, then ladle into bowls and serve hot.
Recipe notes
Tips
- Keep the stew at a gentle simmer rather than a rapid boil so the beef stays tender and the broth turns silky as the potatoes soften.
- If you are serving vulnerable groups, make sure the stew is piping hot all the way through before serving.
Substitutions
- Replace beef stock with water for a lighter broth, then season carefully with fine sea salt to taste.
- Replace russet potato with red potato for a slightly firmer texture in the finished stew.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat, stirring often, until piping hot; add a splash of water if it has thickened too much. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Easy
- Cuisine: Nordic
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