Lapskaus

Step 1

Pat the beef and pork cubes dry with paper towels — this helps them brown evenly instead of steaming when they hit the hot pan.

Step 2

Cut each yellow onion in half from root to tip, then place cut-side down and slice crosswise into 1-inch-wide pieces.

Step 3

Cut each potato lengthwise into quarters, then cut each quarter crosswise into 1-inch cubes — aim for roughly equal sizes so they cook at the same rate.

Step 4

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Working in two batches so the meat does not crowd the pot, add half the beef and pork cubes in a single layer and leave them undisturbed for 3 minutes until the bottom turns deep brown.

Step 6

Stir the meat and continue cooking for 2 more minutes until most surfaces are brown, then transfer to a clean bowl.

Step 7

Repeat steps 5–6 with the remaining beef and pork, then transfer the second batch to the bowl with the first batch.

Step 8

Add the onion pieces to the empty pot and stir every 30 seconds for 4 minutes until they turn translucent and the edges just begin to soften.

Step 9

Pour in the 4 cups of beef broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pot — this adds deep flavor.

Step 10

Return all the browned meat to the pot, add the bay leaves, black peppercorns, and thyme sprigs, then stir once to combine.

Step 11

Increase the heat to high and bring the liquid to a full rolling boil — you will see large bubbles break the surface continuously.

Step 12

Reduce the heat to medium-low so the liquid simmers gently with only occasional small bubbles rising, then cover the pot with a lid.

Step 13

Simmer covered for 20 minutes, stirring once halfway through, until the meat is starting to feel fork-tender when you pierce a piece.

Step 14

Add all the potato cubes to the pot and stir once to submerge them in the broth.

Step 15

Continue simmering uncovered for 15 more minutes, stirring once every 5 minutes, until the potatoes are completely fork-tender and the meat shreds easily with a spoon.

Step 16

Taste the broth and season with salt and black pepper until the flavor is savory and balanced — start with 0.5 teaspoon salt and adjust as needed.

Step 17

Remove and discard the bay leaves and thyme sprigs by fishing them out with a slotted spoon — they should float on the surface.

Step 18

Ladle the stew into bowls, dividing the meat, potatoes, and onions evenly, and pour the hot broth over until each bowl is three-quarters full.