Entree: Bosnia and Herzegovina – National Cuisine – Bosanski Lonac (Hearty layered Bosnian pot stew of large meat and vegetable chunks slowly simmered together)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into large 2-inch (5 cm) cubes
- 1 lb (450 g) lamb shoulder, cut into large 2-inch (5 cm) cubes
- 8 oz (225 g) smoked pork (pancetta or smoked ham), cut into chunks
- 4 tbsp (60 ml) vegetable oil
- 2 large onions (approx. 10 oz / 280 g), roughly chopped
- 4 medium carrots (approx. 12 oz / 340 g), cut into 1-inch (2.5 cm) pieces
- 4 medium potatoes (about 1 lb / 450 g), peeled and quartered
- 1 small head cabbage (about 2 lb / 900 g), coarsely chopped
- 2 medium bell peppers (approx. 10 oz / 280 g), cut into large strips
- 2 large tomatoes (about 10 oz / 280 g), coarsely chopped
- 4 cloves garlic, smashed and roughly chopped
- 2 bay leaves
- 1 tsp (5 g) paprika
- 1 tsp (5 g) dried savory or thyme
- 2 tsp (10 g) coarse salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 4 cups (950 ml) beef or vegetable broth, plus more if needed
- 1 cup (240 ml) water
- Fresh parsley for garnish (optional)

Instructions

1. Preheat a heavy Dutch oven or large clay pot over medium-high heat and add 2 tbsp (30 ml) vegetable oil. Brown half of the beef cubes in batches on all sides; transfer to a plate.
2. Add remaining 2 tbsp (30 ml) oil and brown the lamb cubes in batches, then brown the smoked pork briefly. Return all browned meats to the pot.
3. Scatter the chopped onions and garlic around and over the meat; sauté 3–4 minutes until softened and beginning to color.
4. Layer the vegetables over the meat without stirring: first carrots and potatoes, then bell peppers and tomatoes, and finally the chopped cabbage on top.
5. Sprinkle paprika, dried savory or thyme, salt, and black pepper evenly over the layers. Tuck bay leaves into the cabbage layer.
6. Pour broth and water gently around the edges so liquids reach mid-level without washing the layers; the top cabbage should remain mostly above the liquid.
7. Cover the pot tightly and bring to a gentle simmer. Reduce heat to low and cook gently for 2 to 2 1/2 hours, checking once after the first hour to make sure there is still adequate liquid.
8. If the stew seems low on liquid, add hot water or broth 1/2 cup (120 ml) at a time. Do not stir aggressively; the traditional method keeps distinct layers while flavors mingle.
9. When meats are fork-tender and vegetables soft, remove bay leaves, taste and adjust seasoning. Let rest covered off heat for 10 minutes to settle.
10. Serve straight from the pot, spooning generous portions of meat and vegetables into bowls and garnish with chopped parsley if desired.