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  • Kalevala stew
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    By Sara la Fountain

    Kalevala stew

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    Servings: 4


    • 1

      Firstly, cut all the meat into even-sized cubes and then brown it in a large saucepan. Do this in two separate batches, so that the pan doesn’t get too cold and that the meat is evenly browned all over.

    • 2

      Next, place the meat into a big cast-iron pot. Add the meat stock, the lamb demi-glace and the whole black peppercorns. Let the meat boil for about 2½ hours until it is soft and tender.

    • 3

      Add the cabbage, baby carrots and turnip wedges. Let the stew simmer for an extra 5-8 minutes until the vegetables are done.

    • 4

      Serve the stew with sour cream.

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    This entry was posted in Episodes, Recipes by chef, S06 E02 Among Lakes and Berries, Sara La Fountain and tagged , . Bookmark the permalink.
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