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Lapskaus Recipe:

30g butter
30g evoo
1,5L beef stock
300ml red wine
30g flour
250g swede, diced
250g, yukon gold, diced
200g celery root, diced
150g carrot, diced
500g bavette steak, cubed
2x bay leaves
parsley, chopped
s+p

-reduce beef stock by half to 750ml
-sear steak cubes in butter/olive oil, remove the steak
-add swede, celery root, and carrots; sweat for 5mins
-add flour, cook for 3min
-deglaze with wine and allow to cook for 5min
-add back the meat, potatoes stock, bay leaves
-bring to the boil and reduce to a simmer
-skim the impurities that may rise to the top
-simmer 2.5hrs, season well with salt and pepper
-garnish with chopped parsley

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