4 dl Birkkala Whole Spelt Grain
3 large onions
6 large carrots
approx. 700-800 g beef strips or venison strips
7 dl water
1 vegetable broth cube
less than 1 tbsp salt
less than one rotation of white pepper from a pepper mill
for decoration: parsley
lingonberry jam upon serving
This simple stew tastes great after outdoor activities. Also, making it won’t pile up your kitchen sink with dishes (the grains can be soaked overnight if you want, but it is not necessary). The meat strips do not have to be very thin. This way all the ingredients cook at the same pace. Whole spelt grains always remain pleasantly firm and don’t turn into porridge. That’s why they’re a perfect match for stews.
Sear the meat in a cast iron pan in a butter-oil mixture. Season the seared strips with salt and pepper. Add the chopped onions, carrot slices and rinsed grains to the meat and mix a few times. Add water and the vegetable broth cube. Simmer on low heat for 2-3 hours, mix from time to time. (Add water if necessary.) Decorate the cooked stew with parsley. Serve with lingonberry jam.