Finnish Karelian Stew (Karjalanpaisti)
Finnish Karelian Stew (Karjalanpaisti) is a traditional slow-cooked stew made with beef, pork, root vegetables, and whole spices. Gently baked in the oven, it’s a classic Finnish comfort food served with boiled potatoes or mash, and root vegetables.
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.
Notes
Traditionally served with:
Mashed potatoes or boiled potatoes
Boiled rutabaga cubes
Pickled beets
Lingonberry mash
Pickled cucumbers