Karjalanpaisti (Finnish Beef and Pork Stew)

• 2 medium Yellow onion
• 2 large Carrot
• 600 g Beef stew meat
• 400 g Pork shoulder
• 2 tsp Fine sea salt
• 1 ½ tsp Dried whole allspice berries
• 1 tsp Black peppercorns
• 2 pieces Bay leaves
• 750 ml Beef stock
• 800 g New potatoes

1. Heat the oven to 160°C (320°F). Peel and slice the onion, and peel and cut the carrots into chunky pieces.
2. Cut the beef and pork into large, bite-sized chunks if needed. Layer half the onion and carrot in a Dutch oven, then add the meat and the remaining vegetables.
3. Sprinkle over the salt, allspice berries and peppercorns, then tuck in the bay leaves. Pour in the beef stock; the meat should be mostly covered, so press it down gently to settle.
4. Bring the pot just to a gentle simmer on the hob. Cover with a lid and transfer to the oven to braise for 2 hours 30 minutes, until the meat is very tender and the broth tastes rich.
5. About 30 minutes before the stew is ready, scrub the new potatoes and put them in a large pot. Cover with cold water, add a pinch of salt from the measured amount if you prefer, and boil for 15 to 20 minutes until tender.
6. Rest the stew, covered, for 10 minutes, then skim any excess fat from the surface if you like. Serve the stew hot with the boiled new potatoes to soak up the juices.

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