"Lapskaus" or beef and vegetable stew
Servings: 6 People
Ingredients
- 900 g Beef stew quality
- 1 pcs Big onion can be replaced with a Leek
- 600 g Potatoes
- 5 pcs Carrots
- ½ pcs Celery root
- 1 pcs Small Rutabaga can be replaced with a Turnip
- 800 ml Beef stock
- 100 ml Red wine Optional, can be replaced with beef stock
- 1 tbsp Olive oil
- 2 tbsp Butter
- 3 tbsp Flour
- 2 pcs Bay leaves
- 4 pcs Thyme stems Preferably fresh
- Salt and pepper
- Fresh Parsley To garnish
Instructions
- Cut the meat in small pieces, ideally around 1,5-2 x 1,5-2 cm
- Chop the onion in small pieces (approx 1 cm)
- Heat 1 tbsp butter and the olive oil in a frying pan and quickly color the meat. You probably need to fry them in 2-3 turns as you don't want to add too much meat in the pan at once (it risks boiling instead of frying...). Remove the meat from the pan as soon as it has colored
- Heat the remaining butter in a stewpan and fry the onions at medium heat for a few minutes
- Add the meat and the flour and mix well while cooking for 2 minutes
- Add, little by little, the beef stock and wine while stirring
- Add the bay leaves and thyme
- Cover the pan and let it simmer until the meat is tender (around 1 hour). Stir occasionally
- Cut all the vegetables in 1x1 cm pieces
- Once the meat is tender, remove the bay leaves and thyme stems and add the vegetables
- Cook until the vegetables are tender (approx 20-30 minutes). Stir occassionally