Serves 6 to 8
This straightforward stew – traditionally cooked in a sarpaneva (pictured at right) and served with small boiled potatoes and lingonberry preserves – forms the base of the Finnish holiday dinner. While the meat may be fork-tender after 2 1/2 hours of braising, cooking the stew longer breaks down the vegetables that help thicken the sauce.
- 1 pound beef stew meat, boneless chuck or bottom round, trimmed and cut into large cubes
- 1 pound lamb stew meat, leg of lamb or lamb shoulder, trimmed and cut into large cubes
- 1 pound pork stew meat or boneless butt, trimmed and cut into large cubes
- — Kosher salt and freshly ground pepper, to taste
- 1 to 2 tablespoons canola oil, as needed
- 2 medium onions, cut into small dice, 3-4 cups
- 2 medium carrots, cut into small dice, about 1 1/2 cups
- 10 whole allspice berries
- 10 black peppercorns
- 2 bay leaves
- 3 to 4 cups low-sodium beef broth, as needed
- — Small boiled potatoes, for serving
- — Lingonberry preserves, for serving
Instructions: Preheat the oven to 300°.
Season the meat with salt and pepper. Pour a thin coat of oil into a Dutch oven or large pot. Set the pot over medium-high heat. When the oil shimmers, add the meat, in batches, without crowding; brown on all sides. Remove the meat to a medium bowl as the pieces finish browning. Repeat to brown all the meat, adding more oil as needed.
Add the onions, carrots, spices, and browned meat to the pot. Pour in enough broth to almost cover. Place the uncovered pot in the oven and bake 2 1/2 hours. Cover the pot and continue cooking until the meat is about falling-apart tender and the carrots and onion have broken down enough to help thicken the sauce, about 2 1/2 hours longer.
Serve with small boiled potatoes and lingonberry preserves.
Per serving: 314 calories, 37 g protein, 7 g carbohydrate, 15 g fat (5 g saturated), 116 mg cholesterol, 126 mg sodium, 2 g fiber.