Entree: Finland – Central Culinary Region – Karelian Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1 1/2-inch (4 cm) cubes
- 1.5 lb (680 g) pork shoulder, cut into 1 1/2-inch (4 cm) cubes
- 2 large carrots (about 8 oz / 225 g), peeled and cut into 1-inch (2.5 cm) chunks
- 2 medium onions (about 10 oz / 280 g), quartered
- 2 cups (473 ml) water (or enough to come about halfway up the meat)
- 2 tsp (4 g) whole black peppercorns
- 2 bay leaves
- 1 1/2 tsp (8 g) coarse salt, or to taste
- 2 tbsp (30 ml) neutral oil (for browning)
- 2 lb (900 g) small new potatoes, for serving
- 1/2 cup (120 g) lingonberry jam, for serving (optional)

Instructions

1. Preheat oven to 325°F (160°C). Heat the oil in a large ovenproof Dutch oven over medium-high heat. Working in batches, brown the beef and pork cubes on all sides to develop color, transferring browned pieces to a plate.
2. When all meat is browned, add the onions and carrots to the pot and sauté briefly until edges begin to color. Return the meat to the pot, sprinkle in the whole black peppercorns and bay leaves, and pour in the water so it comes about halfway up the meat (do not fully submerge).
3. Season with coarse salt, cover the Dutch oven tightly, and transfer to the preheated oven. Bake gently for 2 1/2 to 3 hours, stirring once halfway through, until the meat is very tender and the cooking liquid has a rich, concentrated flavor. Add a splash of water during cooking only if the stew is drying out.
4. Meanwhile, boil the new potatoes in salted water until tender, drain, and keep warm.
5. Taste the stew and adjust seasoning. Serve Karjalanpaisti hot with boiled new potatoes and a spoonful of lingonberry jam at the table.