This is adapted from a popular Finnish dish called Karelian stew, which uses a few different types of meat in the same pot, giving it a special flavour. It is a very simply cooked dish — rustic and wintery and quite undemanding. You could add a few fresh herbs or other spices if you like, or even try a variety of meats (veal, beef and pork). This has a long, slow cooking time and is sometimes even left in the oven overnight.
Preheat your oven to 180°C (350°F/Gas 4). Put all the ingredients except the cream and parsley into a heavy casserole and add about
Cover the casserole and bake for about 2 hours, turning the meat over a couple of times until it is really soft. Remove from the oven. Lift out the carrots and onion with a slotted spoon and pass them through the fine disc of a food mill, or purée them. Discard the bay leaf and allspice berries from the casserole. Remove the meat from the casserole and keep warm.
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