Lapskaus is a traditional Norwegian stew, perfect for cold winter days - which is why we're making it in the spring...

This dish is a favorite amongst many Norwegians, and the recipe changes depending on the region, and what's in your store cupboard. It’s a highly nutritious dish that has fed many families over the years and we have tried to do it justice.

Recipe:

Cut your meat (beef, lamb or pork) into bite sized cubes and sear them in your put with a bit of butter. Be careful not to overcrowd the pan and do it in smaller batches if needed. Add some extra butter, and onion to brown that off slightly before adding the flour. This will act as a thickening agent for the stew. Add your stock and all your potatoes and let the stew simmer on a low heat. Add your vegetables (cut into small bite sizes) but be careful not to add them all at once. Some vegetables take longer to cook so keep that in mind when adding them to the stew. You can use most root vegetables, but carrots are a must!

Let it simmer until everything is cooked through and serve it up with some Norwegian flatbread and butter.

If you enjoy a thicker stew you can optionally start with the potatoes and let them for about 10 minutes before adding your meat, this will allow the potatoes to release more starch into the stew and will give a thicker sauce.

Enjoy!