Sosekjøtt - Norwegian Beef Stew
Beef,  Lingonberries,  Norway

Sosekjøtt – Norwegian Beef Stew

This weeks Norwegian recipe is a hearty beef stew! While it takes a while to cook, it’s also very easy and ends up with this amazing tender beef that you’ll just love. 

Yield: 4 servings

Sosekjøtt - Norwegian Beef Stew

Sosekjøtt - Norwegian Beef Stew

Sosekjøtt, which in some places is also called meat in the dark, is a hearty and tasty stew with beef. Serve the traditional meat stew with boiled or salt-baked potatoes, and of course lingonberries.

Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 1 kg / 2 pounds boneless beef.
  • 2 tablespoons butter for frying.
  • 4 tablespoons butter.
  • 5 tablespoons all purpose flour.
  • 1 liter / 34 ounces meat broth (Alternatively 1 liter/ 34 ounces of water with 2 bouillon cubes)
  • 2 onions.
  • 1 bay leaf.
  • 1 teaspoon salt.
  • ½ teaspoon pepper.


  1. Cut meat into large cubes, approx. 4x4cm / 2x2 inches. Peel the onion and cut it into slices.
  2. Heat a wide pan and add margarine or butter. When it fizzes, it is ready to add to the meat. Brown some of the meat so that it gets an even, nice color all over. season with a little salt and pepper. Lift it onto a plate and continue with the rest of the meat in the same way. Add a little more margarine or butter if necessary. 
  3. Fry the onion until soft and starting to turn golden. Sprinkle over wheat flour and let it fry for a couple of minutes.
  4. Pour in broth in batches and stir well, so that you get a smooth and lump-free sauce.
  5. Place the roasted meat in the pot together with the bay leaves. 
  6. Put the lid on, lower the heat and let the meat simmer just below the boiling point for approx. 2 1/2 hours, or until the meat is completely tender. Season with salt and pepper.

Serve gravy meat with boiled vegetables, or cabbage stew and boiled potatoes, salt-baked potatoes or mashed potatoes and lingonberry jam.


Recipe and image source:

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you try this recipe, I’d love to hear what you think! 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe