Lihamojakka: A Hearty Finnish-American Beef Stew for St. Urho’s Day

My grandmother, bless her Finnish heart, made Lihamojakka every year for St. Urho’s Day. Not because she was particularly religious or even remembered much Finnish (besides a few choice phrases directed at squirrels raiding her bird feeder), but because it was an excuse to gather the family and tell stories. The aroma of simmering beef, allspice, and root vegetables would fill her small kitchen, a warm, inviting scent that promised laughter, love, and a little too much rye bread dipped in the savory broth. Every spoonful was a taste of heritage, a connection to a past she held dear, and a tradition she passed on to us with pride.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 6
• Yield: 6 servings stew
• Dietary Type: Gluten-Free (using potato flour), Dairy-Free

Ingredients

• 1 1/2 – 2 lbs meaty beef short ribs
• 6 cups water
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 2 teaspoons whole allspice
• 1/2 teaspoon peppercorn
• 4 medium potatoes, peeled and chopped
• 2 carrots, peeled and thinly sliced
• 1 stalk celery, chopped
• 1 rutabaga, peeled and chopped
• 1 teaspoon salt
• 2 tablespoons potato flour or 2 tablespoons all-purpose flour
• 2 tablespoons water

Equipment Needed

• Large Soup Pot
• Whisk
• Cutting Board
• Knife

Instructions

1. Place the beef short ribs and 6 cups of water in a large soup pot. Bring the mixture to a fast simmer over medium-high heat.
2. Maintain the simmer for approximately twenty minutes, carefully skimming off any grey scum that rises to the surface. This step is crucial for achieving a clear and appealing broth in the finished stew.
3. Once the scum has stopped forming, reduce the heat to low.
4. Stir in the chopped onion, chopped garlic, bay leaves, whole allspice, and peppercorns. Chef’s Tip: For easier removal later, you can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet.
5. Cover the pot and allow the stew to cook for 2 hours.
6. After two hours, stir in the peeled and chopped potatoes, peeled and thinly sliced carrots, chopped celery, peeled and chopped rutabaga, and salt.
7. Replace the lid and simmer on medium-low heat until the vegetables are tender, which should take about 30 minutes.
8. In a small bowl, whisk together the potato flour (or all-purpose flour) and water until smooth. This mixture will act as a thickening agent for the stew.
9. Stir the flour and water mixture into the stew.
10. Simmer for an additional 5 to 10 minutes, or until the broth has thickened to your desired consistency.
11. Serve the Lihamojakka hot with rye bread or artisan bread. And remember, no grasshoppers allowed!

Expert Tips & Tricks

• Browning the Beef: For a richer, deeper flavor, consider browning the beef short ribs in a separate pan before adding them to the soup pot. Sear them on all sides until nicely browned, then transfer them to the pot and proceed with the recipe.
• Vegetable Variations: While this recipe calls for specific root vegetables, feel free to experiment with others. Parsnips, turnips, or even celeriac could be delicious additions. Just be mindful of their cooking times and adjust accordingly.
• Make-Ahead Magic: Lihamojakka is a fantastic make-ahead dish. The flavors actually meld and deepen over time, so it’s often even better the next day. Prepare it a day in advance, store it in the refrigerator, and simply reheat it before serving.
• Broth Boost: If you want to intensify the broth’s flavor, consider using beef broth instead of water. You can also add a tablespoon of beef bouillon or a splash of Worcestershire sauce for an extra umami kick.
• Slow Cooker Adaption: You can easily adapt this recipe for a slow cooker. Brown the beef first for best results, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender. Thicken with the flour slurry in the last 30 minutes.

Serving & Storage Suggestions

Serve Lihamojakka piping hot in bowls, garnished with a sprinkle of fresh parsley or dill, if desired. A side of crusty rye bread or artisan bread is essential for soaking up the flavorful broth.

Leftover Lihamojakka can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of water or broth if the stew has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	706.7 kcal	N/A
Calories from Fat	447 g	63%
Total Fat	49.7 g	76%
Saturated Fat	21.6 g	107%
Cholesterol	103.4 mg	34%
Sodium	576.2 mg	24%
Total Carbohydrate	41.1 g	13%
Dietary Fiber	6.2 g	24%
Sugars	3.7 g	N/A
Protein	24.3 g	48%

Variations & Substitutions

• Vegetarian Lihamojakka: Substitute the beef short ribs with hearty mushrooms like cremini or portobello. Add a can of drained and rinsed chickpeas or white beans for added protein. Use vegetable broth instead of water.
• Spicy Lihamojakka: Add a pinch of red pepper flakes or a dash of hot sauce to the stew for a little kick. You could also include a chopped jalapeño pepper along with the other vegetables.
• Dairy-Free Creamy Lihamojakka: Stir in a can of full-fat coconut milk during the last 10 minutes of cooking for a creamy, dairy-free version. This adds a subtle sweetness and richness to the stew.
• Root Vegetable Medley: Experiment with different combinations of root vegetables based on what’s available and in season. Parsnips, turnips, celeriac, and even beets would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I make this stew in a slow cooker?
A: Yes! Browning the beef beforehand will deepen the flavor. Then, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender. Thicken with the flour slurry in the last 30 minutes.

Q: What is rutabaga, and can I substitute it?
A: Rutabaga is a root vegetable with a slightly sweet and earthy flavor. If you can’t find rutabaga, you can substitute it with turnips or parsnips.

Q: How can I prevent the flour from clumping when thickening the stew?
A: Make sure to whisk the flour and water together thoroughly before adding it to the stew. This creates a slurry that will dissolve more easily and prevent clumping.

Q: Can I freeze leftover Lihamojakka?
A: Yes, Lihamojakka freezes well. Store it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: Is it necessary to skim the scum off the top of the stew?
A: Skimming the scum ensures a clearer broth and removes impurities. While not strictly necessary, it will improve the overall appearance of the stew.

Final Thoughts

Lihamojakka is more than just a beef stew; it’s a celebration of Finnish-American heritage, a warm and comforting dish perfect for sharing with family and friends. Whether you’re celebrating St. Urho’s Day or simply seeking a hearty and flavorful meal, I encourage you to give this recipe a try. Embrace the simplicity of the ingredients, the slow and patient cooking process, and the rich, savory flavors that will transport you to a cozy Finnish kitchen. And don’t forget the rye bread – it’s essential for soaking up every last drop of that delicious broth! Hyvää ruokahalua! (Bon appétit!)