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.
Een origineel recept van Forkin
- Totale tijd
- 3 uur 40 min
- Porties
- 6
- Moeilijkheid
- Gemiddeld
- Per portie
- 656 kcal
Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 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 teentjegarlic, peeled and left whole
- 400 gcabbage, cut into large wedges
- 300 gtomato, cut into quarters
- 3 elvegetable oil
- 1 elsweet paprika
- 1 tlblack peppercorn, whole
- 3 stbay leaf
- 2 tlsalt
- 120 mldry white wine(optioneel)
- 500 mlbeef broth
garnish
- 15 gfresh parsley, chopped
Keukengerei
ladle · cutting board · knife · large pot or dutch oven
De bereidingswijze
Stap voor stap
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 4 min
- 5
Place all the seared meat on top of the vegetable layer.
Ongeveer 1 min
- 6
Top the meat with the remaining half of the vegetables.
Ongeveer 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.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 8 min
- 10
Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.
Ongeveer 3 uur
Tip van de kok: 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.
Ongeveer 10 min
- 12
Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.
Per portie
Voedingswaarden
- Calorieën
- 655,7kcal
- Eiwit
- 35,6g
- Koolhydraten
- 40,4g
- Vet
- 40g
- Vezels
- 7,8g
- Suiker
- 8,7g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.