Traditional Norwegian Beef Stew
Contains statutory allergens: Milk / dairy, Celery
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Ingredients (11)
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Instructions (5)
Cut beef chuck into bite-sized cubes.
Melt butter in a large heavy pot over medium-high heat and brown the meat cubes in batches until caramelized.
Add water and beef stock cubes to the pot. Bring to a boil, reduce the heat, cover with a lid, and let simmer for about 45 minutes until the meat begins to tenderize.
Peel and cut potatoes, carrots, rutabaga, and celeriac into uniform dice. Add them to the pot and simmer for another 30 minutes until vegetables and beef are tender.
Rinse and slice the leek, then stir it into the stew. Simmer for 10 minutes until slightly thickened, and season to taste with salt and pepper before serving.
