Nordic Slow Cooker Beef & Pork Stew (Carelian Hot Pot)

Meet the ultimate slow-cooked comfort food: a traditional Nordic stew made with beef, pork, and root vegetables. Perfect for your Crockpot!

Published: 7/20/2026

Nordic Slow Cooker Beef & Pork Stew (Karjalanpaisti)

This rustic meat stew is considered the national dish of Finland. The magic lies in combining lean beef with fattier pork; as they slow-cook together, the pork fat renders down, keeping the beef incredibly tender. It’s an effortless, set-it-and-forget-it Crockpot recipe.

Ingredients (6 servings)

• 1 lb (450 g) beef chuck roast, cut into 2-inch cubes
• 1 lb (450 g) pork shoulder or pork butt, cut into 2-inch cubes
• 2 large yellow onions, peeled and cut into thick wedges
• 2 bay leaves
• 8 whole allspice berries (or 1 tsp ground allspice)
• 1 tsp whole black peppercorns
• 1 tbsp kosher salt
• 2 cups (16 oz / 470 ml) beef broth
• 1 tbsp butter (for searing, optional)

Instructions

Crockpot / Slow Cooker Method:

1. (Optional but recommended) For deeper flavor, quickly sear the beef and pork cubes in butter on a hot skillet until browned on the outside.
2. Layer the meat and onion wedges evenly in the bowl of your slow cooker.
3. Toss in the bay leaves, allspice berries, peppercorns, and salt.
4. Pour the beef broth over the meat. The liquid doesn’t need to cover the meat entirely; the meat will release its own juices.
5. Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours), until the meat is fall-apart tender.
6. Discard the bay leaves before serving.

Traditional Oven Method:

1. Layer the ingredients in a heavy Dutch oven with a tight-fitting lid.
2. Bake at 300°F (150°C) for 3 to 4 hours, checking occasionally to ensure the liquid hasn’t fully evaporated (add a splash of water if needed).

Serving

Serve the hot stew over creamy mashed potatoes, ladling the rich, unthickened broth generously over the top.

Pro Tips

• Searing: Don’t skip the searing step if you have time — it adds incredible depth of flavor through the Maillard reaction.
• Allspice: Whole allspice berries are traditional in Finnish cuisine. If using ground allspice, add 1/2 tsp and adjust to taste.

FAQs

• Can I make this in an Instant Pot?
  • Yes! Use the sauté function to sear the meat, then pressure cook on HIGH for 45 minutes with natural release.
• Can I freeze this stew?
  • Absolutely. It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Categories: meat-dishes, stews-braising, everyday-meals