Brun Lapskaus (Norwegian Beef Vegetable Stew)

Name: Brun Lapskaus (Norwegian Beef Vegetable Stew)
Yield: 8
Cuisine: Noruega
Ingredients: 2 lb Veal; 2 tablespoons Olive oil; 1 Onion; 4 Carrot; 1 Celery; 1 lb Potato; Parsley; 3 cups Beef Stock; 0.5 Leek; 1 Swede

Media

Contains allergens

Apio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 8 (estimated)

Nutrition facts

Protein28 %27 g
Carbs27 %26 g
Fat46 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	394 kcal	90 kcal
Protein	27 g	6.2 g
Carbs	26 g	6 g
Fat	20 g	4.6 g

One serving is about 436 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: NorwegianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Norway

Ingredients

907 g VealOriginal: 2 lb
2 tablespoons Olive oil
1 Onion
4 Carrot
1 Celery
454 g PotatoOriginal: 1 lb
Parsley (Garnish)
720 ml Beef StockOriginal: 3 cups
0.5 Leek
1 Swede (small)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.