Norwegian Hunter’s Stew with Beef
Tender beef, creamy sauce and deep flavor make this a stew that truly belongs on cold days. This recipe for Norwegian hunter's stew with beef gives a hearty din…
Ingredienser
Instructions
Cut the beef into even cubes of about 3 cm. Dry the meat well with kitchen paper.
Cut the bacon into pieces. Peel the onion and carrots, and cut them into large pieces. Slice or quarter the mushrooms.
Heat a large pot over medium high heat. Cook the bacon until it releases fat and becomes lightly crisp. Remove the bacon and set it aside, leaving the fat in the pot.
Add butter to the pot. Brown the meat in batches so it gets a golden crust. Set the browned meat aside with the bacon.
Reduce the heat slightly and add onion, carrot and mushrooms to the pot. Cook the vegetables for 4 to 5 minutes, until soft and glossy.
Stir in tomato paste and thyme, and cook for about 30 seconds.
Return the meat and bacon to the pot. Pour in the stock, bring to a boil, reduce the heat and cover with a lid.
Let the stew simmer gently for about 2 hours, until the meat is tender.
Add the cream near the end and simmer for 5 to 10 minutes, until the sauce becomes slightly thicker and rounder.
Season with salt and pepper. Let the stew rest for a few minutes before serving.
Nutrition per serving
Energi ca. 800 kcal
Protein 60.9 g
Fett 54.2 g
Karbohydrater 14.7 g
Fiber 2.8 g
Sukker 8.0 g
Salt 12.9 g
Tips & tricks
Brown the meat in batches instead of filling the pot completely. Too much meat at once lowers the temperature and makes it boil in its own liquid instead of developing a browned crust.
Did you know?
Hunter's stew builds flavor through browning, stock and slow simmering. Bacon, mushrooms and cream give the stew depth, saltiness and a rounded texture that suits colder weather especially well. When the meat simmers gently, the sauce becomes richer and the meat more tender.
