Lapskojs – Swedish beef and potato stew with beetroot
Old-fashioned Swedish home cooking: beef, potatoes, onion and carrot cooked together with allspice and bay leaves until the potatoes start to fall apart and the stew turns thick and chunky. Served with pickled beetroot. It was traditionally made with salted beef or leftover boiled meat.
- 1 h 50Time
- 44 minHands-on
- 4Portions
- ≈ 40 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 600 gBeef chuck
- to tasteSalt
- to tasteBlack pepper
- 2 tbspButter
- 2Yellow onions
- ≈ 7 dlWater
- 1 cubeBeef stock
- 8 berriesAllspice
- 2Bay leaves
- 1 kgPotato
- 2Carrots
- 3 tbspParsley, chopped
On the side
- 200 gPickled beetroot
Method
- Cut the beef into roughly 2 cm cubes. Pat them dry and season with salt and pepper.
- Brown the beef in the butter in batches in a large heavy-based pan.
- Peel and chop the onions and fry them with the meat for a couple of minutes. Pour in the water, crumble in the stock cube and add the allspice and bay leaves. Bring to the boil.
- Simmer, covered, for 50 minutes.
- Peel the potatoes and carrots while the meat simmers. Cut the potatoes into 2–3 cm chunks and slice the carrots.
- Add the potatoes and carrots to the pan and simmer, covered, for about 25 minutes, until the potatoes are so soft they start to fall apart.
- Fish out the bay leaves. Stir hard, or crush lightly with a fork, so that some of the potatoes break up and the stew turns thick and chunky. Add a splash of water if it gets too thick. Season with salt and pepper and stir in the parsley.
- Serve the lapskojs with pickled beetroot.
The cost is estimated from Swedish grocery prices.
