Karjalan Paisti - Karelian Stew or Hotpot
 
Prep time
Cook time
Total time
 
A stunningly simple stew that relies entirely on the quality of meat.
Author:
Recipe type: Dinner | Slow Cooked
Cuisine: Finnish
Serves: 10
Ingredients
  • 350g pork neck
  • 350g mutton
  • 350g beef chuck steak
  • 3 onions, sliced
  • 4 bay leaves
  • 8 all spice berries
  • 2 tsp salt
  • 1 tsp pepper
To serve
  • lingonberry jam
  • 1 dill pickle per person
  • mash potato
Method
  1. Cut the meat into large portions. If you cut it too small and they will breakup in the stew.
  2. Once all the meat has been cut up, start browning it in small batches. I highly recommend wearing an apron for this!
  3. Scatter the browned meat into a casserole dish or pressure cooker as you go, then layer with some of the onions, some allspice berries and a bay leaf.
  4. Continue browning and layering the meat with the onions, bay leaves and allspice berries till all the ingredients have been placed into the pot or casserole dish.
  5. Add the salt and pepper.
  6. Pour in 3 cups of water and then cook.
Cooking times are…Pressure cooker: 40 minutesOven: 2.5 hours at 160°C / 320°F – or till meat is completely tender
  1. Once it has cooked, removed the meat and set aside. Bring the liquid to a boil (there will be a fair bit of you used a pressure cooker) Leave to simmer uncovered till the sauce has reduced and thickened.
  2. Add the meat again.
  3. Serve over some mashed potato, the lingonberry jam and quartered pickles.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/karjalan-paisti-karelian-stew-hotpot/