• img
  • Kalevala stew
    1 Star2 Stars3 Stars4 Stars5 Stars (23 votes, average: 3.20 out of 5)
    Loading ... Loading ...
    By Sara la Fountain

    Kalevala stew

    Share
    Print Friendly
    Servings: 4

    PREPARATION:

     
    • 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.

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

  • Related articles

  • Servings: 4

    PREPARATION:

     
    • 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.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes