Hunter’s Stew with Norwegian Brunost Cheese

by Paul Lowe

Serves 4

You will need:
2 Tbsp. butter
1 pound beef stew meat, cubed
1 medium onion, peeled and chopped
8 ounces mixed mushrooms, cleaned and halved
3 cups beef stock
1 tsp. salt
1/2 tsp. pepper
8 juniper berries
2 Tbsp. lingonberry jam
3 Tbsp. all-purpose flour
3/4 cup water
1 cup crème fraîche
2 ounces brunost, grated

1. Melt the butter in a large pot, and brown the meat on all sides.
2. Add the onion, and cook until it softens.
3. Add the mushrooms, cook for 2 minutes. Add stock, salt, pepper, juniper berries and lingonberry jam.
4. Let the stew simmer on low heat until the meat is tender, about 1 hour.
5. In a small bowl, mix flour and water, and whisk until smooth. Stir into the stew and continue to simmer for 10 minutes.
6. Stir in crème fraîche and brunost.
   Serve with potatoes, Brussels sprouts and extra lingonberry jam.