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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 40 min
- Porcje
- 6
- Trudność
- Średni
- Na porcję
- 656 kcal
Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 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 ząbekgarlic, peeled and left whole
- 400 gcabbage, cut into large wedges
- 300 gtomato, cut into quarters
- 3 łyżkavegetable oil
- 1 łyżkasweet paprika
- 1 łyżeczkablack peppercorn, whole
- 3 szt.bay leaf
- 2 łyżeczkasalt
- 120 mldry white wine(opcjonalnie)
- 500 mlbeef broth
garnish
- 15 gfresh parsley, chopped
Sprzęt
ladle · cutting board · knife · large pot or dutch oven
Sposób przygotowania
Krok po kroku
- 1
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Około 2 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 4 min
- 5
Place all the seared meat on top of the vegetable layer.
Około 1 min
- 6
Top the meat with the remaining half of the vegetables.
Około 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.
Około 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.
Około 1 min
Wskazówka kucharza: 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.
Około 8 min
- 10
Cover the pot tightly and let it cook slowly for 3 hours. Do not stir the stew during this time.
Około 3 godz.
Wskazówka kucharza: 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.
Około 10 min
- 12
Ladle the stew into bowls, making sure to get a mix of meat, vegetables, and broth. Garnish with fresh parsley.
Na porcję
Wartości odżywcze
- Kalorie
- 655,7kcal
- Białko
- 35,6g
- Węglowodany
- 40,4g
- Tłuszcz
- 40g
- Błonnik
- 7,8g
- Cukry
- 8,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.