Karelian stew Recipe – European Special
Karelian Stew, or Karjalanpaisti, is a traditional Finnish dish that hails from the Karelia region. This hearty and comforting stew combines tender chunks of beef and pork slow-cooked with root vegetables like carrots and potatoes, seasoned with bay leaves, allspice, and black peppercorns. The long, slow braising in the oven allows the flavors to meld beautifully, resulting in a rich and flavorful dish. Traditionally served with mashed potatoes or rye bread, Karelian Stew is a beloved comfort food in Finnish cuisine, especially during colder months and festive gatherings.
- Prep Time10 min
- Cook Time6 hr
- Total Time6 hr 10 min
Karelian stew Recipe Ingredients:
- 1 lb (450g) beef stew meat, cut into chunks
- 1 lb (450g) pork shoulder, cut into chunks
- 2 large carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups beef or chicken broth
- 2-3 bay leaves
- 1 teaspoon whole black peppercorns
- Salt to taste
- 1 tablespoon butter (optional, for browning)
Brown the Meat:
In a large pot or Dutch oven, heat the butter (optional) over medium heat.
Add the beef and pork chunks and brown them on all sides for about 5-7 minutes. Remove the meat and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Combine Everything:
Return the browned meat to the pot.
Add the sliced carrots, diced potatoes, bay leaves, peppercorns, and enough broth to cover the ingredients.
Simmer:
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and simmer for 2-2.5 hours, or until the meat is tender and the vegetables are cooked through.
Season and Serve:
Remove the bay leaves and adjust the seasoning with salt if needed.
Serve hot with mashed potatoes or rye bread.
Recipe Notes:
Meat Selection: While beef and pork are traditional, lamb can also be used for a richer flavor profile.
Vegetable Variations: Feel free to add other root vegetables such as rutabaga or parsnips for added depth.
Slow Cooking: For best results, cook the stew in a heavy pot with a tight-fitting lid to retain moisture.
Serving Suggestions: Serve with a side of pickled cucumbers or lingonberry jam to balance the savory flavors.
Storage: The stew can be refrigerated for up to 3 days and often tastes even better the next day as the flavors continue to develop.
