I cut the meat into 2 cm (1 inch) slices. Wash the vegetables and peel them. Cut the onions, carrots, pepper, celery and parsley roots into pieces.
Fry the beef slices in pork lard for just one minute on each side to get a brown crust, and remove them on a plate.
In the remaining lard in the same pot, put the chopped onions for frying. Season them with a teaspoon of sea salt and saute them for about two minutes until they soften.
Add the vegetables over the onion; season with a teaspoon of sea salt, ground pepper, and a vegetable mix for soups. Add the bay leaves, sprigs of thyme, and a spoonful of tomato paste, mix them and let them sauté for another two minutes.
Put the fried meat slices in the pot and pour water over them to cover everything. Let it simmer with a lid at medium-low heat for one and a half hours until the meat is done.
Remove the meat from the Dutch oven in a bowl, and so do with the bay leaves and thyme sprigs.
Mix the vegetables with the remaining juice with a hand blender until you get a homogeneous sauce.
Add the French mustard to the sauce, sour cream, sugar, and half of the lemon juice.
Put the meat back in the sauce and put the pot back on the fire until it boils.
Serve the hunter's stew with potatoes, bread, dumplings or noodles.