Beef Stew

Traditional Finnish Palapaisti is a slow-simmered beef stew, known for its rich, deep flavors. It begins with thoroughly browning chunks of beef (top round or chuck) in butter to enhance its savory complexity. The dish features simple, hearty ingredients—beef, onions, carrots, bay leaves, and allspice. After browning, water is used to deglaze the flavorful pan drippings, which are then poured into the pot. Beef or bone broth is typically added for extra depth.

The stew simmers for at least 2-3 hours, allowing the meat to become meltingly tender. To achieve its signature texture, it's lightly thickened with flour and finished with a touch of cream and fresh parsley. Traditionally served with mashed potatoes and occasionally with lingonberry jam, its tartness beautifully balances the dish’s richness. A beloved Sunday meal enjoyed by families across Finland.

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Wine pairings

Palapaisti’s rich, creamy texture and deep beefy flavors call for bold red wines with good acidity to balance the dish.

In slow-cooked stews like this, the proteins break down, meaning strong tannins are not as necessary. For this reason, medium-tannin red wines work best, such as Pinot Noir or Grenache-based wines, which offer fruitiness and softer tannins. Cabernet Sauvignon, Malbec or Syrah can also pair well, especially if aged, as their tannins mellow over time. Many red blends work beautifully. For example Bordeaux blend, a mix of Cabernet Sauvignon and Merlot, provides complexity and elegance.

Food friendly pairings

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Mendoza Malbec

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