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Karjalanpaisti Finnish meat stew served
Traditional Finnish stew with tender chunks of beef and pork slow-cooked in broth

Karjalanpaisti (Finnish meat stew)

Author: Flavelo
Recipes Main Courses
The Karelian stew is the ancestor of 'slow cooking'. Traditionally pushed into the cooling oven after baking bread, where the meat braised for hours at low temperature. There is no browning, no thickening, just meat, water, salt, and time. The pork fat and beef flavour unite, and the meat becomes so tender it can be eaten with a spoon.
🕒 Prep Time 15 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 6 servings
🔥 Calories 480 kcal
🌍 Cuisine Finnish

Ingredients

Equipment Needed

  • Casserole dish or cast iron pot with lid

Allergen Information

⚠️ None

Instructions

1 ✓

Preheat the oven to 150°C. Cut the meats into large 3-4 cm cubes. Roughly chop the carrot and onion.

Tip: Larger meat cubes dry out less during long cooking.
2 ✓

Place the meat and vegetables mixed into the baking dish. Sprinkle salt, pepper, and bay leaf among them.

Tip: No fat is needed at the bottom of the dish; enough will render from the pork.
3 ✓

Pour over enough water to just cover the meats.

Tip: In the medium of water, heat transfer is uniform, and meat doesn't burn.
4 ✓

Cover and slide into the oven for 3 hours. If you lack a lid, use aluminium foil.

Tip: At low temperature, collagen slowly turns to gelatin without muscle fibres 'seizing up' and becoming tough.
5 ✓

In the last half hour, you can remove the lid if you want a reduced broth.

Tip: Evaporation concentrates the flavours.
6 ✓

Serve with boiled potatoes and beetroot salad.

Recipe FAQ

The liquid is too thin.
This isn't a thick stew (pörkölt), but a broth-like stew. Finns like it this way, soaking up the juice with potato.
The meat is dry.
There was no lid on the pot, or you cooked it at too high a temperature. Steam needs to stay inside.

Ingredients

  • 500 g Beef (shank or neck)
  • 500 g Pork (shoulder or neck, fattier)
  • 2 head Onion
  • 2 pc Carrots
  • 10 grains Whole allspice
  • 2 pc Bay leaves
  • 1 tbsp Salt
  • 500 ml Water (to cover)