Brun Lapskaus (Norwegian Beef Vegetable Stew)

Name: Brun Lapskaus (Norwegian Beef Vegetable Stew)
Prep time: 17 min
Cook time: 31 min
Total time: 48 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 2 tblsp Olive Oil; 2 Lbs Beef; 1 Onion; 3 Cups Beef Stock; 1 small Swede; 1 Celery; 4 Carrots; 4 Parsley; 1 lb Potatoes; 1/2 Leek; Garnish Parsley

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 48 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 48 min total

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

Step-by-step instructions

▢ Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.
▢ 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.
▢ 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.
▢ 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.
▢ Top with fresh parsley.

Why this works on a weeknight

Brun Lapskaus (Norwegian Beef Vegetable Stew) lands at about 48 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Brun Lapskaus (Norwegian Beef Vegetable Stew) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Beef Norway