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Lapskaus — one-pot stew

The Norwegian working-day stew. Whatever meat you have, root vegetables, water — slow boil until everything melts together. Designed to warm you after eight hours outside.

4 servings70 minEasy

Ingredients

  • 400g stewing beef or lamb, cubed
  • 4 potatoes
  • 2 carrots
  • 1 small swede (rutabaga)
  • 1 onion
  • 1L water or broth
  • 1 bay leaf
  • 10 black peppercorns
  • Salt

Steps

  1. Brown the meat in a heavy pot, 5 minutes
  2. Add chopped onion, sweat 2 minutes
  3. Pour in water, bay leaf and peppercorns, simmer 30 min
  4. Cube root vegetables and add to pot
  5. Continue 25 min until potato falls apart at the edges
  6. Mash 4 cubes against the side to thicken, salt to taste

🏕 Tent tip

Cook it at home in the morning, transfer to a wide-mouth thermos. By dinner time at the trailhead it has thickened and the flavours have settled — better than freshly made.