Finnish Karelian Stew (Karjalanpaisti)
A traditional Finnish oven stew of tender beef, pork, lamb, onion, carrot, allspice, and bay.
Equipment
- Large Dutch oven
- Medium saucepan
- Chef's knife
- Slotted spoon
Ingredients
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
Instructions
Assemble the Stew:
- Heat the oven to 300°F (150°C). Layer the beef, pork, lamb, onions, and carrots in a Dutch oven.
- Add the allspice, bay leaves, salt, and pepper. Pour in enough hot water or stock to almost cover the meat.
Braise:
- 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.
- Remove the bay leaves and allspice berries. Taste the broth and adjust the seasoning.
Serve:
- While the stew finishes, simmer the potatoes in salted water for 15 to 20 minutes until tender. Drain well.
- Ladle the stew into bowls, add boiled potatoes, and finish with parsley.
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.
Nutrition
Calories: 620kcalCarbohydrates: 36gProtein: 47gFat: 31gSaturated Fat: 11gCholesterol: 145mgSodium: 880mgFiber: 5gSugar: 4g