Brun Lapskaus (Norwegian Beef Vegetable Stew)

Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes and brown in oil.

Dice the onion and add to browning beef. Add the stock and bring to a boil, then lower the heat, cover, and let simmer for about 30 minutes.

Peel and cut the rutabaga and celery root into 1 inch (2.5 cm) cubes. Add to the pot, cover, and continue simmering for another 30 minutes.

Peel and chop the rest of the vegetables into 1 inch (2.5 cm) cubes and add to the pot. Slice the leek into rings. Cover and continue simmering for about 20 minutes. Stir as little as possible.

Top with fresh parsley.