Finnish Three Meat Ragout
Dive into the heart of Nordic comfort cuisine with this Finnish Three Meat Ragout, a soul-warming stew that showcases the rich, earthy flavors of beef, pork, and venison. Perfectly seared and simmered slowly with hearty root vegetables like carrots, parsnips, and potatoes, this dish is elevated by the aromatic magic of bay leaves, thyme, and a touch of juniper berries. A velvety cream finish and a sprinkle of fresh parsley add the final touch to this luxurious yet rustic ragout, making it an irresistible centerpiece for cold-weather gatherings. Whether served with crusty bread or traditional rye, this savory stew is sure to transport you to the charming landscapes of Finland. Perfect for slow cooking enthusiasts and fans of wild game recipes alike!
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Recipe Information
Ingredients
- 500 grams Beef chuck
- 300 grams Pork shoulder
- 300 grams Venison stew meat
- 3 tablespoons Butter
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 medium Parsnips, peeled and sliced
- 3 medium Potatoes, peeled and cubed
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 2 tablespoons All-purpose flour
- 750 milliliters Beef stock
- 1 teaspoon Juniper berries, crushed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 100 milliliters Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Cut the beef, pork, and venison into roughly 2-inch cubes and pat them dry with paper towels to ensure even browning.
Heat 2 tablespoons of butter in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the meat in batches, ensuring all sides are browned. Remove each batch from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the pot. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, ensuring it does not burn.
Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to cook the raw flour and create a roux.
Gradually pour in the beef stock, stirring to combine and deglaze the pot, ensuring all the browned bits are lifted from the bottom.
Add the seared meats back into the pot along with the carrots, parsnips, cubed potatoes, bay leaves, thyme sprigs, juniper berries, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce the heat to low. Allow the ragout to cook slowly for about 2 hours, stirring occasionally, until the meat is tender and the flavors are well combined.
Once the meat is tender, remove the bay leaves and thyme sprigs. Stir in the heavy cream and let it simmer for an additional 10 minutes to enrich the sauce.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the ragout hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or rye bread for a complete Finnish-inspired meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1314 mg | 28% | |
*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.
