Bosanski Lonac

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   約2 分

   調理のヒント： A Dutch oven is ideal as it retains and distributes heat evenly for the long cooking time.

2. 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.

   約10 分

   調理のヒント： Don't skip the searing step; it builds a deep, savory flavor base for the stew.

3. 3

   Remove the seared meat from the pot and set it aside.

   約1 分

4. 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.

   約4 分

5. 5

   Place all the seared meat on top of the vegetable layer.

   約1 分

6. 6

   Top the meat with the remaining half of the vegetables.

   約2 分

7. 7

   Sprinkle the salt, sweet paprika, and whole black peppercorns over the top layer. Tuck the bay leaves into the sides of the pot.

   約1 分

8. 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.

   約1 分

   調理のヒント： The vegetables will release a lot of water as they cook, adding to the broth.

9. 9

   Bring the pot to a simmer over medium heat, then immediately reduce the heat to the lowest possible setting.

   約8 分

10. 10

    Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.

    約3 時間

    調理のヒント： Resist the urge to lift the lid, as this releases steam and heat, which are essential for the slow cooking process.

11. 11

    Remove the pot from the heat and let it rest, still covered, for 10 minutes before serving.

    約10 分

12. 12

    Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.