Brun Lapskaus (Norwegian Beef Vegetable Stew)

1. ▢
2. Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.
3. ▢
4. 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.
   30 minutes
5. ▢
6. 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.
   30 minutes
7. ▢
8. 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.
   20 minutes
9. ▢
10. Top with fresh parsley.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.