Finnish Three Meat Ragout

Dive into the heart of Nordic comfort cuisine with this Finnish Three Meat Ragout, a soul-warming stew that showcases the rich, earthy flavors of beef, pork, and venison. Perfectly seared and simmered slowly with hearty root vegetables like carrots, parsnips, and potatoes, this dish is elevated by the aromatic magic of bay leaves, thyme, and a touch of juniper berries. A velvety cream finish and a sprinkle of fresh parsley add the final touch to this luxurious yet rustic ragout, making it an irresistible centerpiece for cold-weather gatherings. Whether served with crusty bread or traditional rye, this savory stew is sure to transport you to the charming landscapes of Finland. Perfect for slow cooking enthusiasts and fans of wild game recipes alike!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 500 grams Beef chuck
• 300 grams Pork shoulder
• 300 grams Venison stew meat
• 3 tablespoons Butter
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and sliced
• 2 medium Parsnips, peeled and sliced
• 3 medium Potatoes, peeled and cubed
• 2 Bay leaves
• 3 Fresh thyme sprigs
• 2 tablespoons All-purpose flour
• 750 milliliters Beef stock
• 1 teaspoon Juniper berries, crushed
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 100 milliliters Heavy cream
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Cut the beef, pork, and venison into roughly 2-inch cubes and pat them dry with paper towels to ensure even browning.

Step 2

Heat 2 tablespoons of butter in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the meat in batches, ensuring all sides are browned. Remove each batch from the pot and set aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of butter to the pot. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, ensuring it does not burn.

Step 5

Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to cook the raw flour and create a roux.

Step 6

Gradually pour in the beef stock, stirring to combine and deglaze the pot, ensuring all the browned bits are lifted from the bottom.

Step 7

Add the seared meats back into the pot along with the carrots, parsnips, cubed potatoes, bay leaves, thyme sprigs, juniper berries, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a gentle simmer, cover the pot with a lid, and reduce the heat to low. Allow the ragout to cook slowly for about 2 hours, stirring occasionally, until the meat is tender and the flavors are well combined.

Step 9

Once the meat is tender, remove the bay leaves and thyme sprigs. Stir in the heavy cream and let it simmer for an additional 10 minutes to enrich the sauce.

Step 10

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 11

Serve the ragout hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or rye bread for a complete Finnish-inspired meal.

Nutrition Facts

Serving size	3246.1 grams (3246.1g)

Amount per serving	% Daily Value*
Calories	3804

Total Fat 183.50g	235%
Saturated Fat 84.20g	421%
Polyunsaturated Fat 5.10g
Cholesterol 1259mg	420%
Sodium 7890mg	343%
Total Carbohydrate 205.60g	75%
Dietary Fiber 30.10g	108%
Total Sugars 30.60g
Protein 317.80g	636%

Vitamin D 27IU	134%
Calcium 530mg	41%
Iron 38mg	213%
Potassium 8455mg	180%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 33.9%

Carbs: 22.0%