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Karjalanpaisti served with boiled potatoes
Authentic Finnish Karjalanpaisti slow-cooked meats

Finnish Karjalanpaisti (Karelian stew)

Author: Flavelo
Recipes Main Courses
Karelian stew is Finland's national dish. The secret is simplicity and time. No fat is used for browning; everything goes into the pot at once and is braised in the oven at a low temperature for hours. The flavours are pure: just meat, water, salt, and pepper.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Casserole dish or clay pot with lid

Instructions

1 ✓

Cut the meat into 3-4 cm cubes. No need to trim the fat, the fat gives the flavour.

Tip: Mixing different types of meat results in a richer taste.
2 ✓

Place the meat, onion, and spices into the casserole dish. Pour over just enough water to cover.

Tip: Don't over-season! This dish should be about the pure taste of the meat.
3 ✓

Place in the oven without a lid at 200°C for 30 minutes to brown the top.

Tip: This browning provides colour and roasted notes (Maillard reaction), since we didn't pre-fry in a pan.
4 ✓

Lower the temperature to 150°C, put the lid on, and bake for a further 2.5-3 hours.

Tip: If the liquid evaporates, top up with water. It is ready when the meat falls apart with a fork.

Recipe FAQ

Why is the meat tough?
It didn't cook long enough. Collagen (tendons) needs time, at least 3 hours at low heat, to turn into gelatin and make the meat tender.

Ingredients

  • 500 g Beef (shin or neck, diced)
  • 500 g Pork (shoulder or leg, diced)
  • 2 heads Onions (cut into large chunks)
  • 2 tsp Whole black peppercorns
  • 2 tsp Salt
  • 3 pcs Bay leaves
  • 500 ml Water (to cover)