Finland: Karelian Ragout (Karjalan Paisti)

This excellent slow-cook ragout or stew combining beef, pork and lamb is native to Finland's rural Karelia region. There, householders would assemble the dish and put it to simmer slowly at the back of a well-banked wood-burning stove while they tended to other work.

The stew features that favorite Finnish seasoning, allspice, in a relatively unusual configuration: as the main seasoning in a meat dish. The long, relaxed cooking process produces perfectly tender meat, and lots of a flavorsome gravy that goes perfectly with the preferred Finnish accompaniments for this kind of meal -- especially perunasoselaatikko, the famous oven-baked mashed potatoes. Slices of a good sour rye bread on the side would go well, too, and a traditional Finnish fruit soup for dessert would be the perfect completion to the meal.

Click "read more" for the recipe.

• 1 pound beef chuck, cubed

• 1 pound lamb shoulder or breast, cubed
• 1 pound pork shoulder, cubed
• 5 medium onions, sliced
• 3 teaspoons salt
• 2 teaspoons ground allspice
• 6 whole allspice berries
• 4 cups beef broth or water

Beginning with the onions, layer the cubed meats and the onions in a 3-quart heavy casserole or Dutch oven with tight-fitting lid. Season each layer with the salt and ground allspice. Distribute the whole allspice berries throughout the casserole. Heat the broth or water to boiling and pour over the meat.

Cover (seal the pot with foil as well if you're not sure about the tightness of the lid) and cook in a very slow oven, 275F / 140C, for about five hours or until the meat is tender.

Serves 6 to 8.

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