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Illustration of Norwegian beef stew with brown gravy, root vegetables and mushrooms
From the Sapidus kitchen

Norwegian beef stew with beef knuckle

A gently cooked stew of beef knuckle, root vegetables, mushrooms and rich stock-based gravy. An earlier kitchen version, using a different treatment of the meat from our Bœuf Sans Vin.

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All recipes start at 4 people.

Ingredients now shown for 4 people.

Quantity4 peopleApproximate timeAbout 3–4 hours, including 2½–3½ hours simmeringEquipmentHeavy-based casserole and frying pan

Cuisine: Norwegian

Estimated timing: about 20 min preparation · about 190 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.

Step by step

Method

  1. Brown the meat

    Cut beef knuckle into 3–4 cm cubes and dry the surface. Brown in oil and optional butter in several batches. Transfer to the casserole and deglaze the frying pan with a little stock.

  2. Build the gravy

    Slice the onions and soften in the frying pan. Add garlic near the end and cook the tomato purée for a couple of minutes. Pour in the chosen wine, beer or stock and scrape up the browned juices. Add to the meat with the remaining stock, bay leaves, pepper, thyme and Worcestershire sauce.

  3. Give the meat time

    Adjust liquid to come roughly up to the meat. Simmer covered over very low heat for 2½–3½ hours until tender. Add water or stock as needed. Tenderness determines the time; do not boil vigorously.

  4. Vegetables and mushrooms near the end

    Add carrot and celery pieces for the last 45–60 minutes and check that they become tender. Prepare button mushrooms according to the mushroom guide, drain and brown separately before adding near the end.

  5. Adjust the gravy

    Remove bay leaves and any whole peppercorns you find. Season with salt and optional sugar. If thickening is needed, mix cornflour with a little cold water and add gradually. Simmer for a couple of minutes until the right consistency. Serve with mashed potatoes if desired.

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About this version

Compiled from the earlier beef-knuckle stew. The original quantity is calculated here for six people; this is a standardisation of the serving count. Use dark beer, red wine or extra stock as indicated.

Details that make a difference

Good to know before you cook

Beef knuckle is a different ingredient

This stew uses beef knuckle. It does not replace the recipe using chuck and separately braised skirt steak.

Stock instead of wine or beer

Choose extra stock for a stew without wine or beer. Season after reduction, particularly with salted stock.

This text was prepared with AI assistance. Read about sourcing, review and editorial responsibility.