Leftover Pinnekjøtt Stew
40 min
Got leftover pinnekjøtt after Christmas? This hearty stew is exactly what to do with it — simple, warming, and ready in under an hour.
norwegianstewone-pot
Classic Beef Stew
Melt-in-your-mouth beef in a rich, deeply flavored sauce. Dead simple but absolutely stunning every time.
Instructions
- 1
Pat beef dry and season generously with salt and pepper. Heat oil in a heavy pot over medium-high heat until shimmering.
- 2
Brown beef in batches - don't crowd the pot. You want deep golden color on all sides, about 3-4 minutes per side. Transfer to a plate.
- 3
Add onions to the same pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for another minute until fragrant.
- 4
Pour in wine to deglaze, scraping up all those beautiful browned bits from the bottom. Let it bubble for 2 minutes.
- 5
Return beef to pot along with beef stock, bay leaves, and thyme. Bring to a gentle simmer, then cover and reduce heat to low.
- 6
Cook for 1.5 hours, then add carrots and potatoes. Continue cooking for another 30-45 minutes until beef is fork-tender and vegetables are cooked through.
- 7
Mix flour with a little cold water to make a slurry, stir into stew to thicken if needed. Season with salt and pepper to taste. Remove bay leaves before serving.
Per average serving
714
Calories
kcal
50.1
Protein
g
50.9
Carbs
g
34.9
Fat
g
12.8g
Fiber
4.8g
Sugar
777mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
714
Calories
kcal
50.1
Protein
g
50.9
Carbs
g
34.9
Fat
g
12.8g
Fiber
4.8g
Sugar
777mg
Sodium
Tips from the kitchen
- Pat the chuck dry with paper towels before it hits the pot. Wet meat steams instead of browning, and that deep crust is where most of the flavor comes from.
- Brown in two or three batches, not all at once. Crowd the pot and the beef dumps water and goes gray. Give each piece room.
- Don't skip scraping the bottom when you pour in the wine. Those stuck-on brown bits dissolve into the sauce and that's the whole point.
- Hold the carrots and potatoes until the 1.5 hour mark like the recipe says. Add them too early and they turn to mush before the beef is ready.
- Test the beef with a fork before you call it done. It should pull apart with almost no resistance. If it's still tight, give it another 15 minutes.
Ways to vary it
- Swap the potatoes for parsnips or turnips if you want something a little sweeter under the sauce. Same timing, add them with the carrots.
- A handful of cremini mushrooms tossed in with the onions adds an earthy note. Brown them down first so they don't water out the stew.
- If you'd rather skip the wine, use an extra 2.4 dl of beef stock plus a splash of balsamic for that bit of acidity.
Storage & leftovers
Keeps in the fridge for up to 4 days in a sealed container, and honestly it tastes better the next day once the flavors settle. It freezes well for up to 3 months, though the potatoes go a touch softer. Reheat gently on the stove over low heat, adding a splash of stock if it's thickened too much.
What to serve with it
A thick slice of crusty bread to mop up the sauce is all you need. A spoonful of mashed potatoes on the side never hurts either.
UC
By Untrained ChefPublished 8 February 2026 · Updated 11 July 2026
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