Finnish Rye and Prune Stew (Ruispossu-luumupata)
A hearty and comforting Finnish stew featuring tender pork, sweet prunes, and the earthy notes of rye. This dish is slow-cooked to perfection, allowing the flavors to meld into a rich and satisfying meal, often served with mashed potatoes.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 4cm cubes)
- 3 large Onions(chopped)
- 2 medium Carrots(peeled and cut into 2cm cubes)
- 4 cloves Garlic(minced)
- 200 g Pitted prunes(halved)
- 2 tbsp Dark rye flour
- 500 ml Beef broth
- 500 ml Water(or more as needed)
- 10 whole Allspice berries
- 2 Bay leaves
- 1.5 tbsp Salt(or to taste)
- 1 tbsp Black pepper(freshly ground, or to taste)
- 2 tbsp Cooking oil
👨🍳 Instructions
- 1
Preheat oven to 120°C (250°F).
💡 Tip: A lower temperature for a longer cooking time ensures tender meat. - 2
In a large oven-safe pot or Dutch oven, heat cooking oil over medium-high heat. Brown the pork shoulder cubes in batches until golden brown on all sides. Remove the pork and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and lightly browned.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Return the browned pork to the pot. Sprinkle the dark rye flour over the meat and stir to coat.
💡 Tip: The rye flour will help thicken the stew. - 6
Add the carrots, halved prunes, beef broth, water, allspice berries, bay leaves, salt, and black pepper to the pot. Stir everything to combine.
💡 Tip: Ensure the liquid almost covers the meat and vegetables. - 7
Bring the stew to a simmer on the stovetop, then cover the pot tightly with a lid.
- 8
Transfer the pot to the preheated oven and cook for at least 3 hours, or until the pork is very tender.
💡 Tip: Check occasionally and add more water or broth if the stew appears too dry. - 9
Remove the bay leaves before serving. Taste and adjust seasoning if necessary.
💡 Tip: The stew can be made a day in advance; refrigerate and reheat gently. - 10
Serve hot, traditionally with creamy mashed potatoes.
💡 Pro Tips
- ✓Using a mix of pork shoulder and belly can add extra richness.
- ✓For a deeper flavor, you can brown the meat in two batches to avoid overcrowding the pan.
- ✓If you don't have a Dutch oven, use a heavy-bottomed pot with a tight-fitting lid and cook on the stovetop over low heat, or transfer to a casserole dish for oven cooking.
🔄 Variations
- Add other root vegetables like parsnips or rutabaga along with the carrots.
- A splash of dark beer (like Guinness) can be added with the broth for a more complex flavor profile.