Karjalanpaisti — Karelian Three-Meat Oven Stew

⏱ 225 min · Serves 6

The great slow stew of eastern Finland: chunks of beef, pork and lamb layered with onions, allspice and bay, then left in a low oven until everything collapses into a deeply savoury broth. No browning, no fuss — just patience and a good pot. Serve with mashed potato and pickled cucumber.

Per serving: 520 kcal · 52.0g protein · 8.0g carbs · 30.0g fat

Ingredients

• 600g beef chuck, cut into 4cm cubes
• 500g pork shoulder, cut into 4cm cubes
• 400g lamb shoulder, cut into 4cm cubes
• 3 large onions, thickly sliced
• 2 carrots, cut into thick rounds
• 2 tsp whole allspice berries
• 3 bay leaves
• 2 tsp flaky sea salt
• 1 tsp black peppercorns
• 600ml water or light beef stock
• Optional: 1 tbsp butter, to finish
• To serve: mashed potatoes and pickled cucumber

Method

1. Heat the oven to 150C/130C fan/300F.
2. Layer the meats, onions and carrots in a large heavy casserole or Dutch oven, seasoning each layer with salt, and tucking in the allspice, peppercorns and bay leaves as you go.
3. Pour over the water or stock — it should come about two-thirds up the meat, not cover it.
4. Cover with the lid and slide into the oven. Cook for 3 to 3 1/2 hours, undisturbed, until the meat gives way completely to a spoon.
5. Lift the lid and check the seasoning; if the broth tastes thin, return uncovered to the oven for 20–30 minutes to concentrate. Stir in the butter for gloss.
6. Rest 10 minutes, fish out the bay leaves, and serve in bowls over mashed potato with plenty of broth and pickled cucumber alongside.