Norwegian Brown Stew
Norway has lots of different stews. I think it comes from Norwegians being fragile and using leftovers from last week meals. Norwegian brown stew is the one we would make if we had beef leftover and some extra root vegetables. Potatoes, carrots, and onions are the basics, but you can add almost any root. Locally now rutabaga and parsley root have its season in Norway, and I added in that!
- 800g beef
- 600g potatoes
- 1/2 onion
- 300g carrots
- 300g rutabaga
- 1 leek
- 1 parsley root
- 1 tsp. pepper mix
- 1 tsp. salt
- 5 dl. cups beef broth
- 1 dl. heavy cream
For the US measurements click the button down below
- Dice the meat. I like to cut off the big chunks of fat, but that’s entirely up to you.
- Melt butter and add in the meat when butter turns brown.
- Season the beef with salt and pepper. (I use a pepper-mix when seasoning)
- Add fried meat to a large pot and add in broth. Slowly bring to a boil.
- Dice and chop vegetables and add into the pot.
- Leave stew to boil for at least 60 minutes. Use medium-low heat when the stew is cooking.
- Try not to stir too much but check on it to avoid stew getting burned.
- Serve when the stew is done, and you are ready to eat. Norwegians eat it with “flatbread” or dark bread.
- I add a little “lime salt” on top. Regular sea salt would do as well.
Summary A delicious brown stew cooked with time and love. Fresh vegetables, roots and spices. The meat is tender and mildly spiced. Something I think everyone in the family will enjoy. Very healthy meal.