Ingredients with Measurements:
- 1 pound beef chuck, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 cup chopped cabbage
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add the carrots, celery, and potatoes to the pot and sauté for another 5 minutes.
5. Add the cabbage, diced tomatoes, beef broth, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
6. Add the browned beef back to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
8. Remove the bay leaves and discard.
9. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Sodium: 1100mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Cabbage can be substituted with kale or spinach.
- Beef broth can be substituted with vegetable broth or chicken broth.
Variations:
- Add 1 cup of frozen peas or green beans to the stew for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a splash of red wine to the stew for extra depth of flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the vegetables into uniform pieces for even cooking.
- Let the stew cool completely before storing it in the refrigerator or freezer.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the stew on the stovetop over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
Garnish the stew with chopped fresh herbs, such as thyme or parsley.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the broth.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
Lapskaus is a traditional Norwegian stew that was originally made with salted meat and potatoes. Over time, the recipe evolved to include a variety of vegetables and fresh meat.
Flavor profiles:
This stew is savory and hearty, with a rich beef broth and a mix of tender beef and vegetables.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
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Region: Norwegian