Main CourseDinner

Bosanski Lonac

Name: Bosanski Lonac
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 portioner
Cuisine: balkan
Ingredients: 500 g beef chuck cut into 4-5 cm chunks; 500 g lamb shoulder cut into 4-5 cm chunks; 800 g potato peeled and cut into large chunks; 300 g carrot peeled and cut into thick rounds; 200 g yellow onion cut into thick wedges; 6 fed garlic peeled and left whole; 400 g cabbage cut into large wedges; 300 g tomato cut into quarters; 3 spsk. vegetable oil; 1 spsk. sweet paprika; 1 tsk. black peppercorn whole; 3 stk. bay leaf; 2 tsk. salt; 120 ml dry white wine (valgfrit); 500 ml beef broth; 15 g fresh parsley chopped

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.

En original opskrift af Forkin

Tid i alt: 3 t. 40 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 656 kcal

Glutenfri

Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

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 fedgarlic, peeled and left whole
400 gcabbage, cut into large wedges
300 gtomato, cut into quarters
3 spsk.vegetable oil
1 spsk.sweet paprika
1 tsk.black peppercorn, whole
3 stk.bay leaf
2 tsk.salt
120 mldry white wine(valgfrit)
500 mlbeef broth

garnish

15 gfresh parsley, chopped

Udstyr

ladle · cutting board · knife · large pot or dutch oven

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
Kokkens 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.
Ca. 10 min.
Kokkens 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.
Ca. 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.
Ca. 4 min.
5
Place all the seared meat on top of the vegetable layer.
Ca. 1 min.
6
Top the meat with the remaining half of the vegetables.
Ca. 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.
Ca. 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.
Ca. 1 min.
Kokkens 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.
Ca. 8 min.
10
Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.
Ca. 3 t.
Kokkens 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.
Ca. 10 min.
12
Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.

Pr. portion

Næringsindhold

53%Score

Kalorier: 655,7kcal
Protein: 35,6g
Kulhydrat: 40,4g
Fedt: 40g
Kostfibre: 7,8g
Sukker: 8,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.