Delightful Finnish Karelian Stew with Root Vegetables

Traditional Finnish comfort food

A hearty and warming stew featuring tender beef and a medley of root vegetables, perfect for chilly days.

3 h 30 min
6
Intermediate

Ingredients

For the Stew

1.5 lbs beef chuck, cut into 1-inch cubes

1 tbsp vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup water

1 tbsp all-purpose flour

For the Vegetables

2 carrots, sliced into rounds

2 potatoes, peeled and cubed

1 parsnip, peeled and diced

2 turnips, peeled and cubed

1 bay leaf

1 tsp dried thyme

Salt and pepper to taste

For the Finish

1 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

Preparation

Marinating the Beef

Pat Dry

Pat the beef cubes dry with paper towels.

Season & Flour

Season with salt and pepper, then sprinkle with flour.

Brown the Beef

Heat vegetable oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.

Preparing the Vegetables

Reduce Heat

In the same pot, reduce the heat to medium.

Sauté Aromatics

Add the chopped onion and garlic, sauté until softened.

Deglaze & Combine

Add the beef back to the pot, then add the broth and water, scraping the bottom to deglaze.

Cooking Process

Combine Vegetables

Gradually add carrots, potatoes, parsnip, and turnips to the pot.

Infuse Herbs

Stir in the bay leaf and thyme.

Simmer

Bring the mixture to a boil, then reduce the heat to low and simmer for 3 hours or until the beef is tender.

Plating & Serving

Delightful Finnish Karelian Stew with Root Vegetables

FaUtensils

Serving Suggestion

Serve the stew in deep bowls, garnished with fresh parsley and dill, alongside crusty rye bread for a complete meal experience.

Sauce Pairings

Creamy horseradish sauce

A spicy and creamy sauce that complements the rich flavors of the stew.

Garnishes & Accompaniments

Fresh parsleyFresh dill

Perfect Sides

Dark rye bread

Pickled cucumbers