Name: Quick 30-Minute Norwegian Beef Vegetable Stew Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 tbsp unsalted butter; 1 medium yellow onion, finely chopped; 2 large russet potatoes, peeled and diced into 1/2-inch cubes; 1 large carrot, peeled and diced; 1 cup rutabaga, peeled and diced; 2 cups low-sodium beef broth; 2 tbsp all-purpose flour; 1 tbsp Worcestershire sauce; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2 tbsp chopped fresh parsley for garnish

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is translucent, about 6 to 8 minutes. Break up the meat with a wooden spoon as it cooks to ensure small, even pieces.

Sprinkle the flour over the beef and onion mixture, stirring constantly for 1 minute to coat the meat and cook off the raw flour taste. Slowly pour in the beef broth while stirring continuously to prevent lumps from forming in the gravy.

Add the diced potatoes, carrots, rutabaga, Worcestershire sauce, salt, and black pepper to the pot. Stir well to combine all the ingredients and bring the liquid to a gentle boil.

Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer for 12 to 15 minutes. The stew is ready when the root vegetables are fork-tender and the gravy has thickened to a rich, glossy consistency.

Ladle the hot stew into deep bowls and garnish with a generous sprinkle of chopped fresh parsley. Serve immediately alongside traditional Norwegian flatbread or warm crusty rolls spread with salted butter.