For the hunter’s stew, heat oil in a larger pot and fry coarsely chopped onion in it. Add beef cut into small pieces and roast. Cut bacon, carrots and celery into small cubes and add to the pot.
Add mustard, salt, pepper seasoning and the bouillon cube and pour some water and cover the contents for about 1 hour until soft.
Then add the sliced mushrooms and finish steaming. Then stir in crème fraîche, season the hunter’s ragout with cranberries and juice of half a lemon.