Norwegian Beef Stew with Root Vegetables

Ingredients

• 1.5 kg (3.3 lbs) beef chuck, cut into cubes 1.5 kg (3.3 lbs) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 3 carrots, peeled and sliced 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced 3 parsnips, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the carrots, parsnips, turnips, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the browned beef to the pot and add the bay leaves, dried thyme, dried rosemary, and paprika. Season with salt and pepper to taste.
5. 5.
   Pour in the beef broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Norwegian Beef Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.
• Root vegetables — Ensure that the root vegetables are cut into similar-sized pieces to ensure even cooking. You can adjust the size according to your preference, but larger chunks will take longer to cook.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Feel free to add other root vegetables such as celery root or rutabaga for additional flavor and variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Norwegian Beef Stew with Root Vegetables in deep bowls, accompanied by crusty bread or creamy mashed potatoes. It pairs well with a glass of red wine or a refreshing cranberry spritzer.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or traditional Norwegian wooden bowls for an authentic touch.