approx. 1 kg diced pork and beef (e.g. shoulder, neck or leg)
2 carrots
2 onions
1–2 tsp salt
5–8 whole allspice berries
3–5 bay leaves
2 cloves of garlic (optional)
approx. 1.5 l beef stock (or water)
50 g butter
Served with boiled potatoes
Heat the Mustang Kamado to roughly 200 degrees. Take the meat out of the refrigerator roughly one hour before cooking. Peel the carrots and onions, as well as the garlic if you decide to use it. Cut the onions and carrots into large cubes.
Place the oven pan on the grill grate and heat it. Add butter and fry the root vegetables and meat until they get a nice color. Add the spices. Pour in just enough liquid to cover the meat. Put the lid on the pan and close the hood of the grill. Cook the Karelian stew for 3–4 hours or until the meat is tender. Add liquid to the stew if necessary.
At the end of the cook, put the boiled potatoes in the pot and add a few smoking wood chunks to the grill. This gives the potatoes a nice, slightly smoky flavor. Serve the Karelian stew with boiled, lightly smoked potatoes!
