A slow-braised Karelian stew of mixed meats and root vegetables cooked for hours in the oven — deeply flavourful, simple, and quintessentially Finnish.
Equipment needed
oven, dutch oven
Cut all meats into 4 cm chunks and layer in a large oven-proof pot or Dutch oven
Add peeled and roughly chopped carrots, potatoes, and onions between the meat layers
Tuck in allspice berries, peppercorns, bay leaves, and salt
Pour water over until it nearly covers the ingredients
Cover tightly with a lid and place in the oven at 175C (350F)
Braise for 3 to 4 hours, checking occasionally and adding water if needed
The stew is ready when the meat is fall-apart tender and the broth is rich
Serve hot with rye bread and pickled beetroot
Storage Instructions
Refrigerate up to 5 days. Freezes exceptionally well for 3 months. Like most stews, the flavor improves overnight. Reheat gently on stovetop or in oven.
Cultural Context
Originally from the Karelian region that Finland ceded to the Soviet Union after WWII, this stew was carried across Finland by Karelian evacuees. Using three different meats is essential — it creates a depth of flavor no single meat can achieve.