Hearty Beef Stew with Beer and Rye Bread

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.

INGREDIENTS:

Number of servings

Serves 6-7

List of ingredients

3 pounds/1,4 kg beef brisket, cut into 1 ½ inch (3-4cm) pieces

1 onion, chopped

3-5 cloves garlic, chopped

1 tablespoon cooking oil

2 carrots, chopped

2 bay leaves

1 teaspoon black peppercorns

1 handful dried porcini or other dried mushrooms

1 cup/ 2 ½ dl dark beer

1 or 2 slices dried, dark rye bread, in pieces

1-2 tablespoons butter

PREPARATION:

• 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.

• 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.

• 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.