Traditional Finnish Karelian Stew (Karjalanpaisti)

Dive into the robust flavors of Finland with this authentic Traditional Finnish Karelian Stew, also known as Karjalanpaisti. This dish is a celebration of meat, combining beef, lamb, and pork in a harmonious mix that’s sure to delight anyone who takes pleasure in a nutrient-rich meal. Ideal for carnivores, ketovores, and omnivores alike, this recipe stands as a testament to the hearty and rustic charm of Finnish cooking.

The beauty of Karelian Stew lies in its simplicity and the profound flavors that emerge from such a straightforward preparation. It’s a dish that speaks to the soul of Finnish cuisine, where the quality of the ingredients and the love put into the cooking process shine through. The slow roasting allows each cube of meat to become exquisitely tender, yielding a stew that’s both comforting and deeply satisfying.

Perfect for a chilly evening, a family dinner, or a special occasion, this Karjalanpaisti is versatile and guaranteed to impress. Join me as I guide you through the steps to create this timeless Finnish dish that will transport your taste buds to the Nordic landscapes.

FAQ: Traditional Finnish Karelian Stew (Karjalanpaisti)

What is the origin of the name ‘Karjalanpaisti’?

‘Karjalanpaisti’ translates to ‘Karelian roast’ and is named after the Karelia region, an area historically shared by Finland and Russia. This stew reflects the simplicity and hearty nature of the local cuisine.

What cuts of meat work best for Karelian Stew?

For the beef, a chuck roast is ideal as it becomes tender and flavorful when slow-cooked. For the lamb and pork, shoulder cuts are recommended for the same reasons. These cuts balance well between fat content and meat, which is perfect for this stew.

Can I make Karelian Stew in a slow cooker?

I’m not a big fan of the idea, but yes, why not. While the traditional method uses an oven, you can adapt the recipe for a slow cooker. Brown the meat first if your model has a sauté function, then cook on low for 6—8 hours until the meat is tender. Alternatively, you can brown your meat in the skillet before transferring it to the slow cooker.

Is it necessary to brown the meat before slow cooking it in the oven?

Yes, that’s the secret of the speciality and fabulous taste of Karjalanpaisti. That’s why you use a very high oven temperature at first to brown the top meat in the oven pot. The rest of the cooking time you use low temperature to make the meat really tender. So yes, browning is absolutely needed to add a depth of flavor and a desirable texture to the meat that you won’t get from simply slow-cooking it.

What can I serve with Karelian Stew to make it a complete meal?

Karelian Stew is already a complete meal, so you don’t need to add anything. However, in Finland, Karelian Stew is traditionally served with potatoes — either boiled or mashed — and pickled cucumbers or beetroot salad. But, I don’t recommend those because of their high carb content. For a low-carb option, try serving it with oven-baked cauliflower mash if you absolutely need something on the side. Carnivores and ketovores can happily forget the side-hassle!

Can I use just one type of meat instead of three?

While the combination of meats adds complexity to the flavor, you can make this stew with just one type of meat if you prefer. Beef alone would work well, as it holds up to long cooking times and has a rich flavor. That said, here in Finland, we have ready meat mixes for Karelian Stew using either 60% pork and 40% beef or 70% pork and 30% beef, so the combination of pork and beef works well.

If you don’t eat pork, use two ruminant meats, beef and lamb, for a delicious combination.

How can I store leftovers, and how long will they last?

You can store the leftovers in an airtight container in the refrigerator for up to 3—4 days. You can also freeze the stew for up to 3 months. Reheat on the stove or in the microwave until hot throughout.

Is it possible to overcook Karelian Stew?

While this stew is forgiving due to the long, slow cooking process at low oven temperature, it’s possible to overcook it if the temperature is too high or if you leave it in the oven for too long, which can dry out the meat. Stick to the recommended cooking times and temperatures for the best results — and use enough water for cooking.

Can I add vegetables to the Karjalanpaisti?

Basically, yes, but may I ask why you would like to do that? Well, the newer versions of Karelian Stew use root vegetables like carrots, parsnips, or turnips — and onion — but the most traditional version includes just meat, salt, and water.

I don’t have an oven-safe pot or Dutch oven. Can I still make this recipe?

If you don’t have an oven-safe pot, you can start the stew on the stovetop by browning the meat in a skillet, and then transfer everything to a baking dish before putting it in the oven. Be sure to cover the baking dish loosely with aluminum foil because the shallow dish dries the meat quicker than a deep pot.

Can I make this recipe ahead of time?

Karelian Stew is an excellent make-ahead dish. The flavors often improve overnight, so feel free to prepare it a day in advance and gently reheat it before serving.

Is this dish suitable for large gatherings?

Yes, very well! Karelian Stew is perfect for large gatherings as it can be easily scaled up and is a crowd-pleaser with its rich, meaty flavors. Plus, it requires minimal active preparation time, which is great for hosts. It has been a festive dish in Finland and is typically served for large crowds and prepared in large batches.

Are there any traditional spices or herbs added to Karelian Stew?

The traditional recipe is quite simple, focusing on the flavors of the meat. However, you can add bay leaves, allspice, or black peppercorns for additional flavor.

If you have any more questions or need further tips on how to perfect a tasty Karelian Stew, feel free to ask in the comments section below the blog post. Enjoy your cooking adventure!

Step-by-Step Instructions on How to Prepare the Traditional Finnish Karjalanpaisti

Without further ado, let’s take a closer look at how to prepare this easy — though time-consuming — and rewarding dish.

Take an oven-safe pot (like Dutch oven) and add 1 pound (450 g) of cubed beef meat…

…1 pound (450 g) of cubed pork meat…

…and 1 pound (450 g) of cubed lamb meat. My lamb meat is the fattiest of these meats, so that’s why I add it on top.

Season with unrefined sea salt to taste. I use 2 teaspoons.

Then, add water so much that the meat is almost completely covered by water.

Here we go, ready for the oven.

Bake first at 570 °F (300 °C) until the top meat is browned.

Then, turn the heat to 350 °F (150 °C). Continue baking altogether for 3 hours, until the meat is super tender.

Remove from the oven and serve hot.

Yum!

How I Came Up with This Meaty and Satisfying Recipe

Since the weather here in Finland has been really cold (below -4 °F = -20 °C), I found myself craving something truly warming and filling to eat.

Suddenly, I started thinking about the quintessentially Finnish Karelian Stew, a dish that’s slowly braised in the oven. I looked up recipes online and noticed that all of them included vegetables and spices along with the meat. These were clearly modern takes on the Karelian Stew.

However, I wanted my Karjalanpaisti to be as traditional as possible. So, I pulled out my mother’s old cookbooks from the 1950s and 1960s from my bookshelf. Of course, they contained recipes for Karelian Stew, as this dish is almost Finland’s national food.

Yet, I was really surprised to find that none of those old recipes used vegetables or spices. Without exception, all of them contained only meat, salt, and water. Three types of meat were used: beef, pork, and lamb.

(The first recipe has a funny typo which I bet all the Finns will spot!)

I was really surprised to discover that the most traditional version of Karjalanpaisti doesn’t include any vegetables or spices. Well, that suits my carnivore lifestyle more than well!

In addition to the old cookbooks, I used Anu Hopia’s “Chemistry in the Kitchen” (Kemiaa keittiössä) book as a reference, which also features a Karelian Stew recipe by the author’s mother-in-law. And there, too, the only spice used is salt.

Following the instructions in that book, the best Karelian Stew is achieved by first letting it brown in a really hot oven (300 °C; although mine only goes up to 250 °C, but that worked quite well). After browning, the stew is cooked at 150 °C for a total of three hours.

Self-evidently, I wanted to use three different meats for the traditional Karelian Stew. I bought a pre-made Karjalanpaisti mix from the store (60% pork and 40% beef, as unfortunately, a 50-50 version was not available). I also bought some New Zealand lamb, which I cubed and added to make up about one-third of the total meat.

Then it’s just a matter of adding salt and water and popping it into the oven, first at a really high temperature and then at a lower one.

And let me tell you, boys and girls, it turned out really good!

Here’s the recipe for you to enjoy:

Continue to Content

Traditional Finnish Karelian Stew (Karjalanpaisti)

Yield: 6

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Dive into the robust flavors of Finland with this authentic Traditional Finnish Karelian Stew, also known as Karjalanpaisti. This dish is a celebration of meat, combining beef, lamb, and pork in a harmonious mix that’s sure to delight anyone who takes pleasure in a nutrient-rich meal. Ideal for carnivores, ketovores, and omnivores alike, this recipe stands as a testament to the hearty and rustic charm of Finnish cooking.

The beauty of Karelian Stew lies in its simplicity and the profound flavors that emerge from such a straightforward preparation. It’s a dish that speaks to the soul of Finnish cuisine, where the quality of the ingredients and the love put into the cooking process shine through. The slow roasting allows each cube of meat to become exquisitely tender, yielding a stew that’s both comforting and deeply satisfying.

Perfect for a chilly evening, a family dinner, or a special occasion, this Karjalanpaisti is versatile and guaranteed to impress. Join me as I guide you through the steps to create this timeless Finnish dish that will transport your taste buds to the Nordic landscapes.

Print

Ingredients

• 1 pound (450 g) beef, cubed
• 1 pound (450 g) lamb, cubed
• 1 pound (450 g) pork, cubed
• 2 teaspoons (or to taste) unrefined sea salt
• water

Instructions

1. Preheat the oven to 570 °F (300 °C).
2. Place the meat into an oven pot (such as Dutch oven), the fattiest meat on top.
3. Sprinkle the salt over the meat in the pot.
4. Pour water over the meat so that it's almost completely covered by water.
5. Place the pot in the oven. Bake until the topmost meat is browned, about 15—20 minutes.
6. Once the topmost meat is browned, turn the heat to 350 °F (150 °C).
7. Continue baking altogether for 3 hours, until the meat is tender.
8. Remove from the oven and serve hot.

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Normally, here, I would introduce variations on the dish, but, as I want to keep this recipe strictly traditional, I leave out the variations and other suggestions. However, you are more than welcome to check out my other carnivore recipes.

General Prattling

It was another busy week with many orders from my online store and developing new products. I will launch two spice mixes in the next two days. One (house blend, which is a general spice) I packed yesterday, and today, I will pack a version of my Turmeric Latte Mix.

The temperatures are freezing, but it should get warmer, close to 32 °F (0 °C) next week, which will certainly feel really warm after these really low temperatures! It has been exceptionally beautiful, though. Usually, the colder the weather, the more beautiful it is.

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