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Norwegian · Scandinavian

Brun lapskaus

Non-vegetarian

A thick Norwegian stew of browned beef, potatoes and root vegetables cooked down until the potatoes start to break and thicken it. Thrifty, filling everyday food.

Brun lapskaus is a Norwegian stew from Norway, ready in about 2 hours 5 minutes and made with beef chuck and potato. It serves 6 and is rated easy to cook.

Start cooking
Delicious Brazilian beef stew with potatoes and green onions served in a bowl.
Photo: IARA MELO / Pexels · Pexels License
Prep
25 min
Cook
1 h 40 min
Total
2 h 5 min
Serves
6
Level
Easy
Calories
320

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Brown the beef well in the butter (opens in a new tab) in batches in a heavy pot. Add the onions (opens in a new tab) and cook until soft, then sprinkle over the flour and stir.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Pour in the stock, add the bay leaves (opens in a new tab), cover and simmer until the beef is nearly tender.

    • 50 min
    • low heat

  3. Step 3

    Add the potatoes (opens in a new tab), carrots (opens in a new tab), swede, celeriac (opens in a new tab) and leek (opens in a new tab) with the salt. Simmer uncovered, stirring now and then, until the potatoes are very soft and some have broken down to thicken the stew.

    • 35 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Season with pepper (opens in a new tab), remove the bay leaves (opens in a new tab) and serve sprinkled with parsley (opens in a new tab).

    About this dish

    Origin
    Norway · Commonly attributedRelated to the sailors' stews of northern Europe (lobscouse in Liverpool, labskaus in Germany); this brown version is a Norwegian staple.More food from Norway
    Dish
    Dinner · Lunch · Stews & braises · Main courses
    Cooking method
    Stewed, Simmered
    Taste
    savoury, earthy, mild
    Diet
    No nut ingredients · High-protein
    All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein · Low-fat · Calorie-conscious
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Batch cooking · Freezer-friendly · Budget-friendly · Uses leftovers
    Cook more with
    Beef chuck · Potato · Butter · Onion · All-purpose flour · Beef stock
    Techniques
    Simmering · Stewing

    Allergens

    • Contains: Milkfrom butter
    • Contains: Wheatfrom all-purpose flour
    • Contains: Glutenfrom all-purpose flour
    • Contains: Celeryfrom beef stock, celeriac

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    320 kcal per serving

    Calculated

    1 serving ≈ 505 g · recipe makes 6

    Where the energy comes from

    • Protein 31%
    • Carbohydrate 48%
    • Fat 21%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy320 kcal63 kcal
    Protein25.6 g5.1 g
    Carbohydrate39.1 g7.7 g
    Net carbohydrate33.6 g6.7 g
    Sugars6.2 g1.2 g
    Added sugars0 g0 g
    Fibre5.5 g1.1 g
    Fat7.6 g1.5 g
    Saturated fat3.8 g0.8 g
    Trans fat——
    Cholesterol62 mg12 mg
    Sodium948 mg188 mg
    Salt equivalent2.4 g0.5 g
    Vitamins & minerals per serving
    Potassium
    1483 mg
    Calcium
    80 mg
    Iron
    3.9 mg
    Magnesium
    78 mg
    Vitamin A (RAE)
    197 µg
    Vitamin C
    42 mg
    Vitamin D
    0.1 µg
    Vitamin B12
    1.9 µg
    Folate (DFE)
    50 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: leek, parsley.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Use floury potatoes so they collapse and thicken the stew naturally.

    Common mistakes

    • Using waxy potatoes, which hold their shape and leave the stew thin.

    Serve with

    • Serve with flatbread or crusty bread and pickled beetroot.

    Food safety

    • Brown the beef well and simmer until tender.
    • Cool leftovers quickly (shallow containers) and refrigerate within 2 hours; reheat until piping hot (75 °C).

    Storage

    • Keeps 3–4 days chilled; freezes well (potatoes soften a little more).

    Reheating

    • Reheat with a splash of water, stirring, until piping hot.

    Variations

    • Lys lapskaus: The 'light' version uses unbrowned meat, often lamb or pork, for a paler stew.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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