Finnish Beef Ragout Palapaisti Finland
Experience the cozy, heartwarming flavors of Finland with this Finnish Beef Ragout, or Palapaisti, a slow-simmered stew brimming with hearty ingredients and Nordic charm. This traditional dish features tender chunks of beef chuck, sweet root vegetables like carrots and parsnips, and the earthy flavors of celery root and potatoes, all gently cooked in a rich broth infused with whole allspice and bay leaves. A hint of lingonberry or red currant jam adds a subtle sweetness, making each bite a perfect balance of savory and sweet. With minimal prep and the magic of slow cooking, this rustic one-pot meal is ideal for family dinners or festive gatherings alike. Serve it steaming hot with a side of crusty rye bread and a sprinkle of fresh parsley for a deliciously comforting taste of Finland.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 g beef chuck roast (or stew meat)
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 2 medium yellow onion
- 3 medium carrots
- 2 medium parsnips
- 300 g celery root (or celeriac)
- 500 g potatoes
- 5 pieces whole allspice
- 2 pieces bay leaves
- 750 ml water
- 2 tbsp lingonberry jam (or red currant jam)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the beef into large chunks (about 2-3 cm pieces). Pat dry with paper towels and season with 1 teaspoon of salt and black pepper.
Peel and roughly chop the onions, carrots, parsnips, celery root, and potatoes into bite-sized pieces. Set the potatoes aside for later use.
In a large Dutch oven or heavy-bottomed pot, heat the butter over medium-high heat and brown the meat in batches until nicely seared on all sides. Remove and set aside.
In the same pot, reduce the heat to medium and sauté the onions until softened and lightly golden, about 5 minutes.
Return the browned beef to the pot. Add the carrots, parsnips, and celery root. Stir to combine.
Add the whole allspice, bay leaves, and the remaining 1 teaspoon of salt. Pour in the water, ensuring that the beef and vegetables are mostly submerged. Bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes to the pot. Stir gently to combine and continue cooking for an additional 30 minutes until the potatoes are tender and the meat is fork-tender.
Stir in the lingonberry jam (or red currant jam) to add a touch of sweetness and balance the flavors.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. This dish pairs perfectly with rye bread or traditional Finnish flatbread on the side.
Nutrition Facts
Calories |
3761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 6283 mg | 273% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 54.9 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 587 mg | 45% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 8116 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
