22 Jun 2024
Recipe of the week: Lapskaus
Community Expat Cookbook

Recipe of the week: Lapskaus

Lapskaus (literally ‘stew’) is a traditional Norwegian dish used to make a few cheap cuts of meat go a very long way. It is made by most families across Norway and for every family… there’s a different recipe. It can be watery or thick, use brown beef gravy or bechamel sauce – what is consistent is that it’s always delicious! This is the YLC version – feel free to experiment!


What I found particularly fun about this stew was the name. In England the same dish is called Scouse, not a far cry from ‘Labskaus’, but so associated with Liverpool that an entire culture has been defined by the dish. And in New York, the heavily Norwegian-populated 8th Avenue is still known today as ‘Lapskaus Boulevard‘. It’s a powerful name!


1 x 200g beef stewing steak

200g pancetta

4 floury potatoes (these wil thicken the gravy)

4 carrots

1 celery stick

2 onions

1 leek

500ml beef stock

pepper, parsley


  1. Fry the beef in a large casserole dish until just cooked. Meanwhile peel and chop the vegetables into bite-sized chunks.
  2. Add the garlic and fry for one minute.
  3. Add all the rest of the ingredients and simmer for at least 30 minutes. Take the beef out and shred it with a fork, then add back into the stew.
  4. Eat with Norwegian flat bread – couldn’t be easier!



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