Autumn stew

Aroma-rich autumn stew tastes heavenly after a day outdoors. Chilli Carmenere wines pair beautifully with this stew.

Ingredients for 8 people

700g Karelian roast beef 300g pork loin 1 large onion 200g piece of rutabaga 8 carrots 1 parsnip 1 tbsp butter 1 apple

Spices

2 sprigs fresh rosemary 1 tbsp tomato puree 2 tbsp white wine vinegar 1 tbsp honey 1 tbsp whole green peppercorns 1 tsp salt

Tip: Serve the autumn stew with boiled potatoes and good bread and real butter.

Peel and chop the onion. Put the pot on the stove and butter the bottom of the pot. Start sautéing the onion in the pot.

Cut the bacon into small pieces and put myös in the pot. Fry for 5 minutes and then add the carob slices. Fry the surfaces of the meat for a few minutes. Add the spices to the stew and bring to the boil. Add enough water to cover the meat, then add more water and cover with a lid.

While the meat is cooking, peel and chop the swede, carrot and parsnip. Peel the apple, remove the core and chop finely.

When the meat has cooked for half an hour, add the chopped vegetables. Stir well and simmer gently under a lid for an hour to soften the vegetables. Stir well.

Check the flavour and remove the autumn stew from the pan. Let the casserole sit under the lid for at least 15 minutes before adding the ladle to the food.