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Black ceramic pot with a spoon inside on a gray background.

Bosnian Pot Stew (Bosanski Lonac)

Aida
Hailing from Middle Ages and invented by Bosnian miners, this incredible stew is easy to put together. (Clay pot is optional!)
5 from 1 vote
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Bosnian
Servings 4 to 6
Calories 786 kcal

Ingredients
 
 

Meat

  • 2-4 pounds two, preferably three, types of meat (fatter cuts) examples: mutton, lamb and beef, beef and mutton, lamb and beef, beef and pork, or veal and beef; If you have only one type of meat, choose two different cuts like rib and chuck, shank and flank, etc. Chunk the meat.

Vegetables

  • 1 cabbage head (green) smaller, cut into 8-10 pieces
  • 1-2 yellow onion(s) quartered
  • 3-4 garlic cloves (whole) peeled
  • 3 carrots large, peeled, diced
  • 8 ounces green or yellow beans cut into 1 inch pieces
  • 4 ounces peas
  • 3-4 potatoes (Russet or yellow) large, peeled and diced
  • 3-4 tomatoes large, skinned, and diced, or an 8oz can
  • 2-3 bell peppers cut into chunks, (local peppers babure and roge work also)

Herbs and Seasonings

  • 1 teaspoon salt
  • 1 teaspoon black pepper peppercorns are best
  • 3-4 strands of parsley whole or about 1 cup chopped
  • 1 teaspoon paprika
  • 1-2 tablespoons stock powder or Vegeta or 1 bouillon cube crushed

Optional Additional Ingredients

  • 3-4 ounces okra (dry or fresh) if fresh, cut into rounds
  • 1 zucchini cut into chunks
  • 1-2 1-2 small chillis diced
  • 1 eggplant small, peeled, diced
  • few cauliflower and broccoli florets
  • 3-4 ounces white wine instead of tomato sauce, combined with water
  • 3-6 ounces tomato sauce instead of white wine, combined with water
  • 1-2 tablespoons tomato paste
  • 1 tablespoon sugar if using tomato sauce/ tomato paste
  • 1-2 bay leaf

Instructions
 

  • (Layering the ingredients.) Choose a clay pot, a ceramic pot, a Dutch oven, or a regular cooking pot. Layer the ingredients into your pot one by one (keep the meat on the bottom). Add the seasonings in between. Top it off with water (or water + tomato sauce). Add just enough water to touch the vegetables on top, but not to cover them completely.
  • (Covering the pot.) Cover the pot. If you don't have a lid, use parchment paper and twine, then tie the paper around the top of the pot. Don't lift the lid or parchment paper during cooking. The stew shouldn't be stirred.
  • (Cooking.) Choose a cooking method based on your pot. If cooking in a clay pot, ceramic pot, or a Dutch oven, transfer the pot to the oven. Cook at 350°F (180°C) for about 2-4 hours (3 is optimal). (You can even go lower with the temperature.) If cooking in a regular pot, cook it on the stovetop on low for 2-4 hours (3 is optimal). Don't remove the lid or parchment paper, and don't stir.
  • (Handling.) Serve warm. Store by letting the stew cool down completely, then transfer to the fridge for up to 3 days. The stew is best 1-2 days after it's made. Reheat on the stovetop, on low, for at least 15 minutes, (or until it's hot). Otherwise, reheat based on your preferences. Add ½ cup of water if necessary. Freeze (we don't recommend it!) by letting the stew cool down completely, then transfer it to the freezer for up to 2 months.

Notes

Calories are estimated and are calculated for 6 servings, and based on 2 pounds of beef and 2 pounds of lamb. Optional ingredients were not taken into account. 

Nutrition

Serving: 1of 6Calories: 786kcalCarbohydrates: 50.4gFat: 21.5gSaturated Fat: 7.7gCholesterol: 271mgSodium: 683mgPotassium: 2510mgFiber: 12.4gSugar: 15.2gCalcium: 155mgIron: 35mg
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