Finnish Karelian stew (Karjalanpaisti) is a classic Finnish dish. It combines beef and pork, root vegetables, and whole spices, slow-cooked in the oven. From the Karelia region, it is known for simple seasoning, long cooking, and rich, comforting flavor. Traditionally, it appears at family gatherings and special occasions. The dish relies on patience, letting ingredients develop depth through gentle, even heat.
This recipe comes from my grandmother. She mastered Karelian stew during a life that required resilience and creativity. Widowed young with children to raise, she prepared this dish for meaningful moments. Karelian stew was her celebration food. She always made it for Christmas and Easter, and often when the family gathered. The long cooking time filled the house with aromas that signaled something special. I still remember her face as she carried the heavy pot to the table, a mix of pride and joy.
She usually used beef and pork, though sometimes lamb joined the pot. In her eighties, she began adding smoked bacon and black peppercorns to the recipe. Those small changes brought a deeper, slightly smoky flavor with a gentle peppery warmth. I really liked the additions and use them in my version. She has passed, and we no longer cook Karelian stew for holidays. Still, it appears on our table on winter Sundays, letting memories rise with the familiar aroma.
A Classic Finnish Stew Made for Slow Cooking
Finnish Karelian stew is simple. No complex spice blends, just salt, bay leaves, whole allspice, and black peppercorns. The stew is cooked uncovered in the oven, which gives the meat cubes on top a beautiful, lightly browned crust. Oven-cooking, not stovetop, provides steady heat that softens the meat and blends the flavors naturally.
This method reflects the dish’s origins: practical, economical, and comforting. Karelian stew is not meant to be rushed. Its strength lies in simplicity, patience, and respect for ingredients.
Finnish Karelian Stew Is a Family Tradition
Finnish Karelian stew is more than a recipe. Passed down through generations in my family, it connects us to shared meals, celebrations, and memories. Traditionally served at Christmas, Easter, or family gatherings, this slow-cooked stew embodies care, patience, and respect for ingredients.
Whether for a celebration or a quiet winter Sunday, it invites you to slow down and enjoy its rich flavors. Each pot carries the history and traditions of those who made it before us.
For a complete traditional Finnish meal, try pairing the stew with mashed or boiled potatoes, and try also new potatoes or pickled cucumbers, classic sides that balance the richness perfectly. You can also explore more Finnish recipes to create a full menu inspired by the flavors of Finland.
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Finnish Karelian Stew (Karjalanpaisti)
Equipment
- Oven-proof casserole dish or Dutch oven with a lid
- Large frying pan
- Sharp knife
- Cutting board
- Ingredients
Ingredients
- 1.2 kg (about 2.6 lb) mixed beef and pork stew meat Karelian stew cuts
- 2 tbsp butter
- 1 tbsp oil
- 3 onions
- 3 carrots
- 100 g (about 3.5 oz) smoked bacon
- 4 bay leaves
- 1 tbsp whole allspice berries
- 2 tsp whole black peppercorns
- 1 l (about 4¼ cups / 34 fl oz) beef stock
- Salt to taste
- Fresh parsley finely chopped (for garnish)
Instructions
- Cut the beef and pork into large cubes.
- Heat the butter and oil in a frying pan. Brown the meat in small batches on all sides. Transfer to an oven-proof casserole dish.
- Dice the smoked bacon and fry until well browned. Add to the casserole.
- Peel and quarter the onions. Peel the carrots and cut them into large chunks.
- Layer the onions, carrots, bay leaves, allspice, and black peppercorns over the meat in the casserole dish.
- Pour in the beef stock until the meat is just covered.
- Place the casserole in a 150°C (300°F) oven. Cook for 2 hours.
- Lower the temperature to 125°C (260°F) and continue cooking for another 2 hours.
- During the final hour, check the stew and cover it if needed to prevent excessive browning.
- Taste and season with salt and additional pepper if needed before serving.
- Garnish with chopped fresh parsley.
