A rustic Norwegian beef and vegetable stew — browned beef simmered slowly with swede, celeriac, carrot and potato into a hearty, warming bowl.
- 2 tblsp Olive Oil
- 2 Lbs Beef
- 1 Onion
- 3 Cups Beef Stock
- 1 small Swede
- 1 Celery
- 4 Carrots
- 1 lb Potatoes
- 1/2 Leek
- Garnish Parsley
Video
Preparation
- Heat the olive oil in a large pot. Cut the beef into 1-inch (2.5cm) cubes and brown in the oil.
- Dice the onion and add to the browning beef, then add the stock, bring to the boil, lower the heat, cover, and simmer for about 30 minutes.
- Peel and cut the swede and celeriac into 1-inch cubes, add to the pot, cover, and simmer for another 30 minutes.
- Peel and chop the rest of the vegetables into 1-inch cubes and add to the pot, slicing the leek into rings. Cover and simmer for about 20 minutes, stirring as little as possible.
- Top with fresh parsley.
