Norwegian Beef Stew with Root Vegetables

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and cook until translucent. Add the carrots, parsnips, turnips, and potatoes, and cook for a few minutes until slightly softened.
3. 3.
   Return the browned beef to the pot and pour in the beef broth. Add the bay leaf and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Remove the bay leaf before serving. Adjust the seasoning if needed.
6. 6.
   Serve the Norwegian Beef Stew with Root Vegetables hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For a richer flavor, you can sear the beef cubes in batches before adding them back to the pot.
• Feel free to add other root vegetables such as celery root or rutabaga for additional depth of flavor.
• Serve the stew with a side of crusty bread or boiled potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew freezes well, so you can make a larger batch and store it in individual portions for future meals.

Serving advice

Serve the Norwegian Beef Stew with Root Vegetables in deep bowls, allowing the aroma to waft through the air. Pair it with a slice of freshly baked bread or a side of boiled potatoes for a satisfying and wholesome meal.

Presentation advice

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