Entree: Finland – Karelia – Karelian Stew (Slow-braised mixed-meat stew with root vegetables traditional to Karelia)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 1 lb (454 g) beef chuck, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 lb (454 g) pork shoulder, trimmed and cut into 1–1.5 inch (2.5–4 cm) pieces
- 2 tbsp (30 ml) butter or lard for browning
- 2 large carrots, about 8 oz (225 g), peeled and cut into 1-inch (2.5 cm) chunks
- 2 large onions, about 10 oz (285 g), quartered
- 1 tsp (6 g) coarse salt, plus more to taste
- 1 tsp (approx. 2 g) whole black peppercorns (about 10 peppercorns)
- 2 bay leaves
- 1 1/2 cups (360 ml) water (or just enough to come halfway up the meat)
- 1/2 tsp (1 g) dried thyme (optional)
- 2 tbsp (30 ml) cold water or pan juices to deglaze (if needed)

Instructions

1. Preheat oven to 325°F (160°C). Pat the beef and pork pieces dry and season lightly with half the salt.
2. In a heavy Dutch oven or ovenproof pot, heat butter or lard over medium-high heat. Brown meat in batches without overcrowding, 3–5 minutes per side, transferring browned pieces to a plate.
3. Add onions and carrots to the pot and sauté briefly, about 3–4 minutes, just to take the raw edge off. Return all meat to the pot. Sprinkle remaining salt, add peppercorns, bay leaves, and thyme if using.
4. Pour in 1 1/2 cups water — the liquid should come about halfway up the meat. Scrape up browned bits from the bottom with a wooden spoon.
5. Cover the pot with a tight-fitting lid and place in the preheated oven. Braise until meat is very tender and sauce is glossy, about 2 1/2 to 3 hours. Check once after 1 1/2 hours and add a few tablespoons of water if the pot looks dry.
6. When done, remove bay leaves and whole peppercorns if desired. Skim excess fat from the surface, adjust seasoning with salt, and let stew rest 10 minutes before serving.
7. Serve hot with boiled potatoes or dark rye bread and cooked root vegetables alongside, spooning the braising liquid over the meat.