Bosnian stew

Ingredients for 4 servings:

• 200 g beef
• 200 g pork
• 200 g lamb
• 300 g white cabbage
• 300 g potatoes
• 100 g broad beans
• 200 g tomatoes
• 200 g bell pepper(s), green
• 100 g celery
• 1 onion(s)
• n. B. garlic
• e.g. salt and pepper
• 1 bay leaf
• some peppercorns
• e.g. parsley, chopped
• 1 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Bosanski Lonac – Original recipe from Croatia (Primosten)

Cut the meat into cubes. Clean, peel, or wash the vegetables and chop into large pieces. Season with garlic, pepper, salt, bay leaf, and peppercorns. Then, in a watered Roman pot, layer the meat and vegetables on top of each other. Pour a mixture of tomato paste, seasoning, and water onto the last layer until everything is just covered. Close the Roman pot with the lid. Place the stew in a cold oven and cook for about 90 minutes at 180°C (top/bottom heat). Serve with white bread. Note: We ate this recipe years ago on vacation in a restaurant, and you could buy the clay pot and recipe there. Unfortunately, the pot was sold out, but we still got the recipe. Since then, we’ve been making the recipe at home, but in a Roman pot (the Tupperware Ultra is also great for this).