Bosanski Lonac
A hearty, slow-cooked Bosnian stew featuring layers of mixed meats and chunky vegetables. This one-pot meal simmers for hours, allowing the flavors to meld into a rich and savory broth. It is a traditional and comforting dish, perfect for colder weather.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 656 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef chuck, cut into 4-5 cm chunks
- 500 glamb shoulder, cut into 4-5 cm chunks
- 800 gpotato, peeled and cut into large chunks
- 300 gcarrot, peeled and cut into thick rounds
- 200 gyellow onion, cut into thick wedges
- 6 clovegarlic, peeled and left whole
- 400 gcabbage, cut into large wedges
- 300 gtomato, cut into quarters
- 3 tbspvegetable oil
- 1 tbspsweet paprika
- 1 tspblack peppercorn, whole
- 3 pcsbay leaf
- 2 tspsalt
- 120 mldry white wine(optional)
- 500 mlbeef broth
garnish
- 15 gfresh parsley, chopped
Equipment
ladle · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
Cook’s note: A Dutch oven is ideal as it retains and distributes heat evenly for the long cooking time.
- 2
Add the beef and lamb chunks to the hot pot, working in batches if necessary to avoid overcrowding, and sear until browned on all sides.
About 10 min
Cook’s note: Don't skip the searing step; it builds a deep, savory flavor base for the stew.
- 3
Remove the seared meat from the pot and set it aside.
About 1 min
- 4
Arrange half of the prepared vegetables (potatoes, carrots, onion, cabbage, tomatoes) and all the garlic cloves in an even layer at the bottom of the pot.
About 4 min
- 5
Place all the seared meat on top of the vegetable layer.
About 1 min
- 6
Top the meat with the remaining half of the vegetables.
About 2 min
- 7
Sprinkle the salt, sweet paprika, and whole black peppercorns over the top layer. Tuck the bay leaves into the sides of the pot.
About 1 min
- 8
Pour the white wine, if using, and the beef broth over the ingredients. The liquid should come about two-thirds of the way up, not fully submerging the top layer.
About 1 min
Cook’s note: The vegetables will release a lot of water as they cook, adding to the broth.
- 9
Bring the pot to a simmer over medium heat, then immediately reduce the heat to the lowest possible setting.
About 8 min
- 10
Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.
About 3 hr
Cook’s note: Resist the urge to lift the lid, as this releases steam and heat, which are essential for the slow cooking process.
- 11
Remove the pot from the heat and let it rest, still covered, for 10 minutes before serving.
About 10 min
- 12
Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.
Per serving
Nutrition
- Calories
- 655.7kcal
- Protein
- 35.6g
- Carbs
- 40.4g
- Fat
- 40g
- Fibre
- 7.8g
- Sugar
- 8.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.
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