Norwegian beef stew with beef knuckle
Beef knuckle, root vegetables and mushrooms simmer in a rich stock-based gravy. This is an earlier kitchen version, with the meat cooked differently from Bœuf Sans Vin.
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Norwegian beef stew with beef knuckle
4 people · About 3–4 hours, including 2½–3½ hours simmering
Equipment: Heavy-based casserole and frying pan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Meat and vegetables
- 667–800 g beef knuckle (Norwegian rundbiff)
- approx. 1½ onions
- approx. 1½–2 garlic cloves
- 2 carrots
- approx. 1½ celery stalks, or a small celeriac
- 133 g button mushrooms
Stock-based gravy
- ⅔ tbsp oil for browning
- 1⅓ tbsp butter, optional; use more oil as needed if omitted
- 1⅓ tbsp tomato purée
- approx. 3.3 dl beef stock, more as needed
- approx. 1.3 dl red wine or dark beer, or the same quantity of extra stock
- approx. 1½ bay leaves
- approx. 4–5½ whole peppercorns
- ⅔ tsp thyme
- ⅔ tsp Worcestershire sauce
- ⅔ tsp sugar, optional to taste
- ⅔ tbsp cornflour (cornstarch), only if needed for thickening
- Salt to taste
Allergens: Celery. Milk if using butter; gluten if using beer or wheat flour. Worcestershire sauce may contain fish. Check stock and sauce.
Method
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.
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.
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.
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.
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.
https://sapidus.no/en/oppskrifter/norsk-biffgryte
About portions and timing
Cuisine: Norwegian
Estimated timing: about 20 min preparation · about 190 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
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.
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.
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.
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.
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.
Get to know the spices in this dish
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.
Good to know before you cook
Beef knuckle is a different ingredient
This recipe uses beef knuckle. The stew with chuck and separately braised skirt steak is a separate recipe with its own method.
Stock instead of wine or beer
Choose extra stock for a stew without wine or beer. Season after reduction, particularly with salted stock.