Lapskaus

• 2-3 lbs chuck steak, cut into 3/4 inch pieces
• 6 large carrots, chopped into 3/4 inch pieces
• 1/2 lb parsley roots, chopped into 3/4 inch pieces
• 1/2 lb rutabaga, chopped into 3/4 inch pieces
• 2 1/4 lbs potatoes, chopped into 1/2 inch cubes
• 6 1/3 cups chicken stock
• 2 Tbsp butter
• freshly chopped parsley (to garnish)
• salt and freshly ground pepper (to taste)

Instructions

1. Brown batches of meat in a casserole pot with melted butter.
2. Add meat, chopped vegetables and chicken stock to the pot.
3. Season as desired with salt and pepper and bring to a boil. Skim top of stew if needed.
4. Cover with a tight fitting lid and simmer for 2 1/2 hours.
5. Stir carefully so that vegetables do not break down and become mushy.
6. Taste and adjust seasoning as needed to achieve desired consistency. If stew is too dense, thin with stock or water.
7. Serve in bowls with a sprinkle of parsley and your favorite bread.