Lapskaus

Ingredients

• ¾ lb Beef chuck or stewing beef, cut into 1-inch cubes
• ½ lb Pork shoulder or butt, cut into 1-inch cubes
• 3 medium Yellow onions, cut into 1-inch pieces
• 1.5 lb Russet potatoes, cut into 1-inch cubes
• 4 cups Beef broth
• 2 whole Bay leaves
• 1 teaspoon Black peppercorns
• 3 sprigs Fresh thyme sprigs (or 1 teaspoon dried)

Instructions

1. 1

   Pat the beef and pork cubes dry with paper towels — this helps them brown evenly instead of steaming when they hit the hot pan.

2. 2

   Cut each yellow onion in half from root to tip, then place cut-side down and slice crosswise into 1-inch-wide pieces.

3. 3

   Cut each potato lengthwise into quarters, then cut each quarter crosswise into 1-inch cubes — aim for roughly equal sizes so they cook at the same rate.

4. 4

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

5. 5

   Working in two batches so the meat does not crowd the pot, add half the beef and pork cubes in a single layer and leave them undisturbed for 3 minutes until the bottom turns deep brown.

6. 6

   Stir the meat and continue cooking for 2 more minutes until most surfaces are brown, then transfer to a clean bowl.

7. 7

   Repeat steps 5–6 with the remaining beef and pork, then transfer the second batch to the bowl with the first batch.

8. 8

   Add the onion pieces to the empty pot and stir every 30 seconds for 4 minutes until they turn translucent and the edges just begin to soften.

9. 9

   Pour in the 4 cups of beef broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pot — this adds deep flavor.

10. 10

    Return all the browned meat to the pot, add the bay leaves, black peppercorns, and thyme sprigs, then stir once to combine.

11. 11

    Increase the heat to high and bring the liquid to a full rolling boil — you will see large bubbles break the surface continuously.

12. 12

    Reduce the heat to medium-low so the liquid simmers gently with only occasional small bubbles rising, then cover the pot with a lid.

13. 13

    Simmer covered for 20 minutes, stirring once halfway through, until the meat is starting to feel fork-tender when you pierce a piece.

14. 14

    Add all the potato cubes to the pot and stir once to submerge them in the broth.

15. 15

    Continue simmering uncovered for 15 more minutes, stirring once every 5 minutes, until the potatoes are completely fork-tender and the meat shreds easily with a spoon.

16. 16

    Taste the broth and season with salt and black pepper until the flavor is savory and balanced — start with 0.5 teaspoon salt and adjust as needed.

17. 17

    Remove and discard the bay leaves and thyme sprigs by fishing them out with a slotted spoon — they should float on the surface.

18. 18

    Ladle the stew into bowls, dividing the meat, potatoes, and onions evenly, and pour the hot broth over until each bowl is three-quarters full.

Tools you’ll need

• Large heavy-bottomed pot with lid (6-quart minimum)
• Cutting board
• Chef's knife
• Paper towels
• Wooden spoon
• Slotted spoon
• Ladle
• Small bowl

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