Karjalanpaisti Beef Stew - Make Finnish Comfort Food

Craving a meal that wraps you in warmth and rich, savory flavors? Look no further than Finnish Karelian Stew (Karjalanpaisti)! This cozy Finnish meat stew is a true national treasure, perfect for chilly evenings, comforting family dinners, or even making ahead for easy weeknight meals. With tender chunks of beef stew meat and pork, simmered slowly with simple vegetables and aromatic spices, Karjalanpaisti is a heartwarming dish that brings a taste of Finland right to your home kitchen. Get ready to discover why this humble stew is loved by so many and how you can master it yourself!

Ingredients

• 1.5 lbs (approx. 680g) boneless beef chuck or other braising cut, cut into 1-inch (3 cm) cubes
• 1.5 lbs (approx. 680g) boneless pork shoulder (Boston butt), cut into 1-inch (3 cm) cubes
• 2 large yellow onions, peeled and cut into chunky 1-inch pieces
• 3 medium carrots, peeled and cut into chunky 1-inch pieces
• 1 teaspoon whole allspice berries
• 2 bay leaves
• 1.5 teaspoons salt (or to taste)
• 0.5 teaspoon freshly ground black pepper (or to taste)
• 4-6 cups (approx. 1-1.5 liters) water or light beef stock, warmed
• 1 tablespoon butter or neutral oil (for browning, if desired)

Directions

1. Prep the Meat and Veg
   1. Trim any excess silver skin from your beef stew meat and pork shoulder, then cut both meats into roughly 1-inch (3 cm) cubes. Aim for even sizes for consistent cooking.
   2. Pat the meat cubes thoroughly dry with paper towels. This is crucial for achieving a good sear if you choose to brown them.
   3. Peel and chop your onions and carrots into chunky, similar-sized pieces.
2. Brown for Deep Flavor (Optional but Recommended)
   1. If browning, heat the butter or neutral oil in a large, heavy skillet over medium-high heat until shimmering.
   2. Add the meat in batches, making sure not to overcrowd the pan. Overcrowding will steam the meat instead of browning it.
   3. Sear each batch until deep golden brown on all sides, creating a flavorful crust. This typically takes 3-5 minutes per batch. You’re not cooking the meat through, just building flavor.
   4. Once all meat is browned, you can deglaze the skillet: pour a splash of water or stock into the hot pan, scrape up any browned bits from the bottom, and add this flavorful liquid to your stew pot later.
3. Layer and Season the Stew
   1. Lightly butter or oil the inside of a 5-6 quart heavy Dutch oven or other oven-safe pot with a tight-fitting lid.
   2. Arrange a layer of chopped carrots and onions at the bottom of the pot.
   3. Next, add the mixed beef stew meat and pork. Try to place any fattier pieces towards the top of the layers. This allows the fat to slowly render and baste the stew as it cooks, keeping everything moist and flavorful.
   4. Sprinkle in the whole allspice berries, bay leaves, salt, and black pepper evenly over the meat and vegetables.
   5. Pour in the warm water or light beef stock. The liquid should just barely cover the meat and vegetables. You don't want to flood it, as the meat will release its own juices.
4. Slow Bake in the Oven
   1. Preheat your oven to 300°F (150°C).
   2. Place the lid tightly on your Dutch oven and transfer it to the center rack of your preheated oven.
   3. Bake for a total of 3.5 hours. During this time, the stew should maintain a gentle simmer, not a vigorous boil.
   4. After about 2.5 hours, you can briefly check the stew. The meat will have shrunk slightly, and the surface might start to brown. If the liquid seems too high, you can remove the lid for the final 30-60 minutes to allow some reduction, but generally, it should be kept covered for maximum tenderness.
5. Check, Adjust, and Serve
   1. After 3.5 hours, carefully remove the pot from the oven. Test the meat for tenderness by gently pressing a fork into a piece; it should be incredibly soft and pull apart easily.
   2. If the liquid is too thin, you can return the uncovered pot to the oven for an additional 20-30 minutes, or gently simmer on the stovetop until it reaches your desired consistency.
   3. If there’s an excessive layer of fat on top, you can carefully skim some of it off.
   4. Taste the stew and adjust seasoning with more salt and pepper if needed.
   5. Remove the bay leaves before serving.
   6. Serve your authentic Finnish Karelian Stew hot, traditionally over boiled or mashed potatoes, with pickled cucumbers and a dollop of lingonberry jam on the side. Enjoy the fruits of your slow-cooking labor!