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  • Hearty hunter's stew
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    By Tina Nordström

    Hearty hunter’s stew

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    Servings: 4

    PREPARATION:

     
    • 1

      Brown the meat in butter and oil. Season with salt and pepper. Set aside.

    • 2

      Slice the potatoes, parsnips, carrots, onions and garlic, and brown the vegetables together with the mushrooms. Add the meat.

    • 3

      Add the beer, and cover the rest of the stew with water.

    • 4

      Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.

    • 5

      Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.

    • 6

      Garnish with parsley and thyme.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Brown the meat in butter and oil. Season with salt and pepper. Set aside.

    • 2

      Slice the potatoes, parsnips, carrots, onions and garlic, and brown the vegetables together with the mushrooms. Add the meat.

    • 3

      Add the beer, and cover the rest of the stew with water.

    • 4

      Add the stock cube and make sure it dissolves completely. Let it simmer for about one hour. The meat should be very tender.

    • 5

      Mix a couple of tablespoons of corn starch with about as much water. Pour it in and make sure to stir so that you do not get lumps in the stew.

    • 6

      Garnish with parsley and thyme.

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