To begin, preheat your oven to 175°C (fan 160°C). Select a large mixing bowl and combine the beef and pork cubes. Toss the meats lightly with a pinch of salt and freshly cracked black pepper. This brief pre-seasoning helps the flavour settle into the meat during the long cook.

Peel and quarter the onions, then crush the garlic cloves with the flat of a knife, no need to mince. Slice carrots into thick, rustic rounds. These vegetables will sweeten and soften the stew without disintegrating.

Choose a heavy ovenproof pot with a lid, preferably a cast iron Dutch oven. Begin layering: arrange a mix of beef and pork at the bottom, followed by a portion of onions, carrots, and garlic. Repeat until all ingredients are in the pot, ending with vegetables on top for even moisture distribution.

Scatter the allspice berries and bay leaves evenly across the surface. For deeper aroma, lightly crush one or two allspice berries before adding. Tuck in whole black peppercorns if using, this mimics the traditional Finnish touch.

Pour in just enough water or light stock to barely cover the contents. Avoid overfilling, as the meat and vegetables will release their own juices during the long bake, intensifying the broth’s flavour.

Place the pot over medium heat on the hob and bring it gently to a simmer. Skim off any foam or impurities that rise to the surface using a spoon, this step ensures a clearer, cleaner broth.

Once simmering, remove the pot from the hob, cover it tightly with its lid, and transfer it to the preheated oven. Let it bake undisturbed for 2½ to 3 hours. Low, steady heat is crucial to coax out the tenderness and depth of flavour.

Check the stew after 2½ hours. The meat should be fork tender and the broth rich but not overly thick. If it needs more time, let it continue for another 15–30 minutes. Taste and adjust the salt just before serving.

To serve, ladle the stew into shallow bowls and garnish with a sprig of fresh parsley. Karjalanpaisti pairs beautifully with creamy mashed potatoes or buttered boiled potatoes. Offer rye bread on the side to complete this comforting Nordic meal.