Karjalanpaisti: slow-baked Karelian beef and pork stew

Method

1. 1

   Preparation

   Dice the meat, slice the carrot into rounds, roughly chop the onion and dice the swede.

   20 min
2. 2

   Browning the meat

   Brown the meat in small batches in a frying pan with oil until it takes on a nice golden colour.

   15 min
3. 3

   Layering

   Layer the browned meat with the vegetables, the pepper and the bay leaves in a lidded earthenware pot or a cast-iron casserole dish.

   5 min
4. 4

   Baking

   Pour over enough water or stock to just cover the meat, then cover with a lid and bake in a 150–200 °C oven for 2–3 hours. Stir occasionally and top up with water if needed.

   180 min
5. 5

   Serving

   Serve with boiled potatoes or mashed potatoes, with lingonberry jam and pickled cucumber on the side.

   5 min