Entree: Finland – Finnish Coastal Cuisine – Karelian Stew (Slow-braised mixed-meat stew from Karelia with root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef chuck, cut into 1 to 1.5 inch (2.5–3.8 cm) pieces
- 1 lb (454 g) pork shoulder, cut into 1 to 1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil or butter for browning
- 2 medium carrots, peeled and cut into large chunks, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into large chunks, about 10 oz (280 g)
- 1 small rutabaga or turnip, peeled and cut into chunks, about 8 oz (225 g)
- 1 large onion, peeled and quartered, about 8 oz (225 g)
- 3 cups (720 ml) water or unsalted beef stock (more as needed)
- 2 bay leaves (approx. 0.035 oz (1 g))
- 10 whole black peppercorns (approx. 0.071 oz (2 g))
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) whole allspice or 4–5 whole berries (optional)
- 1 tbsp (15 ml) Worcestershire sauce or a splash of soy sauce (optional, for depth)
- Freshly chopped dill or parsley for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) beef chuck, cut into 1 to 1.5 inch (2.5–3.8 cm) pieces
- 1 lb (454 g) pork shoulder, cut into 1 to 1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil or butter for browning
- 2 medium carrots, peeled and cut into large chunks, about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into large chunks, about 10 oz (280 g)
- 1 small rutabaga or turnip, peeled and cut into chunks, about 8 oz (225 g)
- 1 large onion, peeled and quartered, about 8 oz (225 g)
- 3 cups (720 ml) water or unsalted beef stock (more as needed)
- 2 bay leaves (approx. 1 g)
- 10 whole black peppercorns (approx. 2 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) whole allspice or 4–5 whole berries (optional)
- 1 tbsp (15 ml) Worcestershire sauce or a splash of soy sauce (optional, for depth)
- Freshly chopped dill or parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C) if finishing in oven; alternatively you may simmer on the stove on the lowest heat setting.
2. Pat the beef and pork pieces dry and season lightly with salt. Heat 2 tbsp (30 ml) oil or butter in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown the meat in batches until well colored on all sides; transfer to a plate.
3. Add the quartered onion to the pot and sauté briefly to pick up browned bits, about 2 minutes. Return all meat to the pot.
4. Add carrots, potatoes, rutabaga, 3 cups (720 ml) water or stock, 2 bay leaves (approx. 0.035 oz (1 g)), 10 whole peppercorns (approx. 0.071 oz (2 g)), 1/2 tsp (1 g) allspice if using, and 1 tbsp (15 ml) Worcestershire sauce if using. Bring to a gentle simmer.
5. Cover the pot and transfer to the preheated oven, or reduce the stove to the lowest simmer. Braise slowly until meats are very tender and vegetables are soft, about 2.5–3 hours.
6. Remove the pot from the oven or stove. Taste and adjust seasoning with 1 tsp (5 g) salt or more as needed. Discard bay leaves and whole peppercorns if desired (they may be left in for serving if liked).
7. Spoon stew into bowls, garnish with chopped dill or parsley if desired, and serve hot with rye bread or boiled potatoes and lingonberries for a traditional Finnish coastal meal.

1. Preheat oven to 325°F (160°C) if finishing in oven; alternatively you may simmer on the stove on the lowest heat setting.
2. Pat the beef and pork pieces dry and season lightly with salt. Heat 2 tbsp (30 ml) oil or butter in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown the meat in batches until well colored on all sides; transfer to a plate.
3. Add the quartered onion to the pot and sauté briefly to pick up browned bits, about 2 minutes. Return all meat to the pot.
4. Add carrots, potatoes, rutabaga, 3 cups (720 ml) water or stock, 2 bay leaves (approx. 1 g), 10 whole peppercorns (approx. 2 g), 1/2 tsp (1 g) allspice if using, and 1 tbsp (15 ml) Worcestershire sauce if using. Bring to a gentle simmer.
5. Cover the pot and transfer to the preheated oven, or reduce the stove to the lowest simmer. Braise slowly until meats are very tender and vegetables are soft, about 2.5–3 hours.
6. Remove the pot from the oven or stove. Taste and adjust seasoning with 1 tsp (5 g) salt or more as needed. Discard bay leaves and whole peppercorns if desired (they may be left in for serving if liked).
7. Spoon stew into bowls, garnish with chopped dill or parsley if desired, and serve hot with rye bread or boiled potatoes and lingonberries for a traditional Finnish coastal meal.