Beef stew with Norwegian Brown Cheese

Beef stew with Norwegian Brown Cheese


1 yellow onion
4 carrots
600 grams of potatoes
3-4 slices of bacon
4-6  champignons (depending on size)
2,5 deciliters of crème fraîche
40 grams of Norwegian brown cheese
400-500 grams of red meat in cubes

Making Beef stew with Brown Cheese

Peel potatoes and carrots and cut them into big cubes, the champignon you cut in slices. Add potatoes and carrots to a casserole with boiling water and boil shortly until they are a little tender. This way they won’t take to long to cook through in the finished stew.

Finely chop onion and bacon and add it to a casserole where you let it sizzle away on medium heat until golden in colour.  Add diced beef and let brown in the pan, add some butter if the grease of the bacon does not suffice. When the meat has gotten some colour you add potatoes, carrots and mushrooms and let fry for 5 minutes while stirring occasionally. Finally you add the  crème fraîche and finely chopped brown cheese. Leave to boil until the vegetable and the meat is tender and the sauce begins to thicken. This shouldn’t take long now that you have pre cooked the vegetables (which by the way is up to you).

Add salt and pepper by taste, sprinkle some freshly cut chives on top and serve with a side of lingonberry jam.

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