Lapskaus - Scandinavian Meat Stew
Lapskaus is a cherished dish in Scandinavian households, known for its robust flavors and hearty ingredients. Often referred to as the “peasant’s meal,” it combines beef, potatoes, carrots, celery, peas, onions, and barley into one satisfying pot. This rustic stew brings warmth and comfort, making it ideal for cold weather or cozy gatherings with loved ones.
“Lapskaus: A testament to Scandinavian simplicity and flavor.”
Ingredients
- 2 pounds beef chuck roast, cut into cubes
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 cup pearl barley
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
Season the Meat: Season the beef cubes with salt and pepper.
Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches to avoid overcrowding, browning on all sides. Remove the browned meat and set aside.
Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Combine Ingredients: Return the beef to the pot. Stir in the pearl barley, beef broth, bay leaves, thyme, potatoes, and any remaining seasonings. Bring to a boil.
Simmer: Reduce heat to low, cover, and let it simmer for about 1 hour or until the meat is tender.
Add Peas: Stir in the frozen peas and continue cooking for an additional 10 minutes.
Final Touches: Remove the bay leaves before serving. Garnish with fresh parsley if desired.
Lapskaus offers a delightful blend of textures and flavors, making it a perfect centerpiece for any meal. Enjoy this comforting dish with crusty rye bread on the side to soak up every last bit of savory goodness. Whether you’re seeking comfort food or exploring Scandinavian cuisine, Lapskaus is sure to satisfy your palate.
