Rosvopaisti (thief's roast stew)

Instructions

1. Cut the meat into 3 cm cubes, peel and slice the onions, and cut the carrots into thick rounds.
2. Heat the butter in a casserole and brown the meat on all sides, in small batches, for about 8 minutes.
3. Add the onions to the casserole and let them colour the base for 6 to 8 minutes, until nicely golden.
4. Sprinkle over the flour and stir for 1 minute, then add the tomato concentrate and gradually dilute with the stock to avoid lumps.
5. Add the bay leaf, peppercorns, sugar, vinegar and carrots, season lightly with salt and simmer covered over low heat for 1 hour 30 minutes.
6. Check the cooking: the meat should break apart easily with a fork. If the sauce is too thin, reduce it uncovered for a few minutes.
7. Adjust the seasoning, remove the bay leaf and peppercorns if you prefer, then stir in the crème fraîche if using.
8. Serve piping hot with boiled potatoes, sprinkled with chopped parsley.