Finnish Karelian Stew (Karjalanpaisti)

Karjalanpaisti is a traditional Finnish Karelian stew of mixed meats slowly braised with onion, allspice, and bay.

Long, gentle oven cooking turns economical cuts tender while keeping the light broth clean and deeply savory.

Cut the meats into similarly sized pieces so the beef, pork, and lamb become tender at the same time.

Serving Suggestions

Serve in warm bowls with boiled potatoes, chopped parsley, rye bread, and pickled cucumber.

Recipe Notes

The stew tastes even better the next day. Cool promptly, refrigerate for up to 3 days, and reheat gently.

Finnish Karelian Stew (Karjalanpaisti)

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A traditional Finnish oven stew of tender beef, pork, lamb, onion, carrot, allspice, and bay.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Finnish

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Stew

• 1 lb beef chuck cut into 1 1/2-inch pieces
• 1 lb pork shoulder cut into 1 1/2-inch pieces
• 8 oz lamb shoulder cut into 1 1/2-inch pieces
• 2 medium yellow onions cut into wedges
• 2 medium carrots cut into thick rounds
• 10 whole allspice berries
• 2 whole bay leaves
• 2 tsp fine salt
• 1 tsp ground black pepper
• 4 cups water or unsalted beef stock heated

To Serve

• 2 lb small waxy potatoes peeled if desired
• 2 tbsp fresh parsley chopped

Equipment

• Large Dutch oven
• Medium saucepan
• Chef’s knife
• Slotted spoon

Method

 

Assemble the Stew:

1. Heat the oven to 300°F (150°C). Layer the beef, pork, lamb, onions, and carrots in a Dutch oven.
2. Add the allspice, bay leaves, salt, and pepper. Pour in enough hot water or stock to almost cover the meat.

Braise:

1. Cover and bake for 2 1/2 to 3 hours until all the meat is fork-tender. Check once after 2 hours and add a little hot water if needed.
2. Remove the bay leaves and allspice berries. Taste the broth and adjust the seasoning.

Serve:

1. While the stew finishes, simmer the potatoes in salted water for 15 to 20 minutes until tender. Drain well.
2. Ladle the stew into bowls, add boiled potatoes, and finish with parsley.

Nutrition

Calories: 620kcalCarbohydrates: 36gProtein: 47gFat: 31gSaturated Fat: 11gCholesterol: 145mgSodium: 880mgFiber: 5gSugar: 4g

Notes

• Browning the meat is optional; the traditional light-colored version goes directly into the pot.
• Chill leftovers in the broth so the meat stays moist.