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Two hands holding a bowl of stew.

Veal Stew with Potatoes "Dive Bar Style"

The type of comforting, hearty stew you'd find in a local dive bar "kafana." On your table in less than an hour.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Bosnian, Croatian, Serbian
Servings 4 servings
Calories 388 kcal


  • 3 tablespoons butter
  • 1 teaspoon oil (optional)
  • 1 onion large, diced
  • 2 carrots medium, diced
  • 1 yellow bell pepper medium, sliced into short thin strips
  • 16 ounces veal diced small
  • salt and pepper to taste
  • 1 tablespoon beef stock powder or seasoned salt
  • 1 tablespoon paprika sweet or hot, per preference
  • 1 tablespoon flour
  • 6 cups beef broth or a bouillon cube dissolved in 5-6 cups of water, divided
  • 2 potatoes large, yukon, white potatoes or similar
  • 1 tablespoon (optional) fresh parsley minced


  • In a medium size pot heat butter over medium. (Add oil to butter if worried about butter burning.) Add onion and sauté 2 minutes frequently stirring.
  • Add the carrots and continue sautéing for another 2 minutes, frequently stirring. Add pepper and continue sautéing and stirring for an additional 2-3 minutes.
  • Add meat. Stir well and keep sautéing 10 minutes. Add spices, flour and 1 cup of broth. Stir until well integrated.
  • Add potatoes and remaining broth and stir yet again. Cover pot with its lid and cook 20-25 minutes or until potatoes are fork-tender.
  • (Optional) Garnish with parsley. Serve hot.
  • Due to potatoes, the stew is best served the same day. If you must, keep it in the fridge overnight, but consume within a day. If you plan to freeze it don't add potatoes.



Serving: 1of 4Sodium: 1861mgCalcium: 75mgVitamin C: 82mgVitamin A: 5493IUSugar: 4gFiber: 4gPotassium: 1216mgCholesterol: 116mgCalories: 388kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 17gProtein: 30gCarbohydrates: 28gIron: 3mg
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