Karelian Hot Pot Finnish Three Meat Stew
Warm up your kitchen with the rich, traditional flavors of the Karelian Hot Pot, a Finnish three-meat stew that’s as hearty as it is comforting. This iconic dish combines tender chunks of beef, pork, and lamb that are slow-cooked to perfection in a savory broth infused with aromatic onions, garlic, and bay leaves. A true celebration of rustic Nordic cuisine, this stew layers the meats for incredible depth of flavor, with optional additions like carrots for sweetness and potatoes for a complete, hearty meal. With just a handful of wholesome ingredients and an easy preparation method, this oven-baked stew is a perfect make-ahead option for cozy family dinners or cold-weather gatherings. Garnish with fresh parsley for a pop of color, and let the timeless simplicity of Finnish cooking shine on your table.
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Recipe Information
Ingredients
- 500 grams Beef chuck or stew meat
- 500 grams Pork shoulder or stew meat
- 500 grams Lamb shoulder or stew meat
- 2 medium Yellow onions
- 4 large Garlic cloves
- 3 pieces Bay leaves
- 10 pieces Whole black peppercorns
- 1 liter Water or beef broth
- 1 teaspoon Salt
- 2 medium Carrots (optional)
- 6 medium Potatoes (optional, for serving)
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Cut the beef, pork, and lamb into approximately 2-inch (5 cm) chunks. Trim any excess fat or gristle.
Peel the onions and garlic cloves. Slice the onions into thin wedges and mince the garlic.
If using carrots, peel and slice them into thick pieces.
In a large ovenproof casserole or Dutch oven, layer the meat chunks and onion wedges. Begin with a layer of mixed meat, add a few onion wedges, and repeat until everything is layered evenly.
Add the minced garlic, bay leaves, whole black peppercorns, and salt evenly over the layers.
Pour the water or beef broth into the pot until it just covers the meat and onions.
If adding carrots, place the pieces on top of the meat mixture.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Let the stew cook for about 4 hours. Check occasionally to ensure the contents remain covered in liquid, adding more broth or water if necessary.
If desired, boil or steam the potatoes separately while the stew finishes cooking. Serve the stew with the optional potatoes for a complete, hearty meal.
Once done, remove the pot from the oven, sprinkle with chopped parsley (optional), and serve hot.
Nutrition Facts
Calories |
4813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 22.4 g | ||
| Protein | 307.9 g | 616% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 8614 mg | 183% | |
*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.
