This is a recipe for a traditional stew from the Karelia region of Finland made with beef, pork, and root vegetables.

Ingredients
600 g roast beef or chuck roast, cut into cubes 
400 g pork shoulder, cut into cubes
2 onions, cut into wedges
2 to 3 carrots, cut into cubes
1 piece of swede (rutabaga), peeled and cut into cubes
2 to 3 bay leaves
10 to 15 whole black peppercorns
2 teaspoons salt
600 to 800 ml water or meat broth

Instructions
1. Preheat oven to 350 °F (175 °C), or use a pot on the stove.
2. Cook the meat in a pan and then transfer to your pot.
3. Add the onions, carrots, and swede to the pot with the meat.
4. Pour a bit of water into the hot pan used for browning, scrape up any browned bits from the bottom, bring it to a boil, and pour that liquid into the pot.
5. Add the rest of the water or broth until the meat and vegetables are mostly covered.
6. Add the bay leaves, black peppercorns, and salt.
7. Cover with a tight-fitting lid and bake in the oven for at least 3 hours. The liquid should maintain a very gentle simmer rather than boiling. Stir the stew a few times while it cooks. When the cooking time is finished, turn off the oven and let the pot sit inside for a little while longer to rest before serving.