For two seasons, Finnish chef Sara La Fountain has been part of New Scandinavian Cooking, where her passion for good food and fashion has been her signature. Sara's fun and experimental style tie together her grandmother's Karelian cooking with bold new flavors, as she has a passion for modernizing Finnish food, turning traditional classics into today’s trendiest dishes.
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 doesnât get too cold and that the meat is evenly browned all over.
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.
Add the cabbage, baby carrots, and turnip wedges. Let the stew simmer for an extra 5-8 minutes until the vegetables are done.