This traditional Norwegian stew is often made with elk or deer meat, but I like it better with beef. The brunost sauce is amazing, and I always mash my potatoes into the gravy to soak up as much as I can.


Brunost, translated as brown cheese, is a sweet Norwegian cheese made from goat’s milk and reminds me of a cross between cheese and caramel. And it’s delicious cooked into recipes. Here in the U.S., you can find brunost under the brand name Ski Queen.

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Serves 4

You will need:
2 tablespoons 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 teaspoon salt
1/2 teaspoon pepper 8 juniper berries
2 tablespoons lingonberry jam
3 tablespoon 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.

TIP:

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This traditional Norwegian stew is often made with elk or deer meat, but I like it better with beef. The brunost sauce is amazing, and I always mash my potatoes into the gravy to soak up as much as I can.
Photography by Paul Lowe

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