Karelian Stew (Karjalanpaisti)
Why this recipe works
- Gentle oven braise: A low oven keeps the broth at a steady simmer, helping the beef and pork become tender without clouding or reducing the liquid too aggressively.
- Simple but aromatic: Whole allspice, peppercorns, bay leaves and onion season the meat slowly, giving the broth warmth and depth without overpowering it.
- Built for potatoes: The clear, savoury broth is ideal with boiled new potatoes, making the dish filling while keeping the flavours clean and balanced.
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Authenticity notes
- Traditional slow cooking: Karjalanpaisti is defined by slow, gentle cooking rather than browning or thickening; the result is a clear broth and tender pieces of meat.
- Serve with potatoes: Boiled potatoes are the natural pairing, as they absorb the broth without competing with the mild aromatics.
Ingredient notes
- Use whole spices: Whole allspice berries and peppercorns give the broth a clean flavour and are easier to remove or avoid at the table than ground spices.
- Choose braising cuts: Beef stew meat and pork shoulder suit the long cooking time because they soften gradually and enrich the broth.
- Stock changes the depth: Using water instead of beef stock gives a lighter broth, while stock makes the stew more savoury and rounded.
Timing notes
- Mostly hands-off: The active preparation is brief; most of the time is slow oven cooking at 160°C (320°F).
- Serve once tender: The stew is ready when the meat yields easily and the broth tastes fully savoury, not simply when the timer ends.
Make-ahead tips
- Good the next day: The stew reheats well, and the flavours become even more rounded after chilling.
- Reheat gently: Warm it slowly on the hob until piping hot, adding a splash of water if the broth has reduced.
- Freezes well: Freeze the cooled stew in a sealed container, then thaw overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Stew
To serve
Instructions
- Heat the oven to 160°C (320°F). Halve and slice the onion into thick wedges.
- Put the beef and pork into a dutch oven and season with the salt. Lightly crush the peppercorns and allspice berries with the side of a knife (or in a mortar) and add them along with the bay leaves.
- Tuck the onion wedges through the meat, then pour in the stock and water. Bring just to a gentle simmer on the hob.
- Cover with a tight-fitting lid and bake for 2 hours 30 minutes, stirring once halfway through. The meat should be very tender and the broth deeply savoury; if it looks dry at any point, add a splash of water.
- About 25 minutes before the stew is ready, put the new potatoes in a large pot with the water and salt. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily; drain well.
Recipe notes
Tips
- For the cleanest flavour, keep the stew at a very gentle simmer before it goes into the oven; a hard boil can make the meat tighten.
- If you prefer a clearer broth, skim any foam from the surface when you first bring the pot to a simmer.
- Remove the bay leaves before serving, and avoid serving whole peppercorns to young children.
Substitutions
- Replace Beef stock with Water for a lighter, cleaner-tasting broth.
- Replace Pork shoulder with Beef stew meat for an all-beef version with a slightly firmer texture.
Storage
- Refrigerate up to 3 days
- Cool the stew quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently on the hob until piping hot, adding a splash of water if needed; freeze for up to 3 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 15min (20min active)
- Difficulty: Easy
- Cuisine: Nordic
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