For the hunter’s stew, clean, select and rinse the mushrooms. Mix them in a bowl with the diced onion, oil, beef and potatoes and put them in the watered Roman pot.
Mix rosemary, salt and pepper with the clear soup. Stir in red wine and remaining spices and pour together over ingredients in Roman pot.
Cook in the covered pot at 240 °C for about 60 minutes. Arrange the hunter’s stew and serve.
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