Karelian stew

Method

Heat butter in a large heavy-bottomed pot and brown the beef and pork in batches, setting aside the browned meat. In the same pot, layer the ingredients in alternating rows: arrange meat, onions, and potatoes in overlapping layers, sprinkling salt and pepper between each layer, then add bay leaves. Pour the beef stock over until the ingredients are just covered. Bring to a boil, then reduce heat to low, cover with a lid, and simmer gently for 2-2.5 hours, stirring occasionally to prevent sticking. The stew is ready when the meat is extremely tender and the vegetables have softened into the rich, dark broth. Taste and adjust seasoning before serving hot with dark rye bread.