This hearty stew was inspired by a visit on a cattle farm in Oppdal in Mid-Norway. The technique is simple and quite ingenious: You get browning and slow-cooking in one process.
- 1 Preheat the oven to 500 degrees F (250 C). Place a think oven-proof dish with a lid, or a heavy cast iron pot with lid in the oven when you turn it on.
- 2 When the oven is hot, take the oven-proof dish out. Add meat, onion and oil. Leave for 2 minutes, then add the rest of the ingredients. Season with salt. Put the lid on.
- 3 Return the dish to the oven, reduce heat to 200 F (95 C) and leave for 3-4 hours. Try not to open the dish or pot before serving – the smell is half the joy.