Entree: Finland – Karelia – Karjalanpaisti (Hearty Karelian slow-braised meat stew with root vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 1 lb (450 g) beef chuck, cut into 1 1/2-inch (3–4 cm) chunks
- 1 lb (450 g) pork shoulder, cut into 1 1/2-inch (3–4 cm) chunks
- 2 tbsp (30 ml) vegetable oil or rendered lard
- 2 medium onions, quartered (about 10 oz / 280 g)
- 3 medium carrots, peeled and cut into 1-inch (2–3 cm) pieces (about 10 oz / 280 g)
- 1 large parsnip or 2 small parsnips, peeled and cut into chunks (about 8 oz / 225 g)
- 1 lb (450 g) waxy potatoes, halved if large
- 4 cups (960 ml) beef or low-sodium vegetable stock, enough to partially cover the meat
- 2 bay leaves
- 10 whole allspice berries (or 8 whole black peppercorns and 2 allspice berries)
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 2 tbsp (28 g) unsalted butter, optional, for finishing

Instructions

1. Preheat oven to 325°F (160°C).
2. Pat the beef and pork pieces dry and season lightly with salt and pepper. Heat the oil or lard in a large ovenproof Dutch oven over medium-high heat.
3. Brown the meat in batches in the hot pot, searing all sides but not cooking through; transfer browned pieces to a plate as they finish.
4. Add the onions to the pot and sauté briefly to pick up browned bits, about 2 minutes.
5. Return all meat to the pot. Add carrots, parsnips, and potatoes, tucking the vegetables between the meat pieces.
6. Pour in the stock so it comes about halfway up the meat and vegetables. Add bay leaves and whole allspice berries (or peppercorns). Bring to a gentle simmer on the stovetop.
7. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and the flavors are melded. Check once halfway through and spoon cooking liquid over the meat if the surface appears dry.
8. Remove the pot from the oven. Taste and adjust seasoning with additional salt and pepper if needed. Stir in butter for a richer finish, if using.
9. Serve Karjalanpaisti hot in shallow bowls with a ladle of cooking liquid spooned over the meat and vegetables. Traditionally enjoyed with dark rye bread or boiled potatoes on the side.