Beef Casserole with Carrots, Onions & Cream

Preparation info
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By Tessa Kiros

Published 2004

  • About

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.