Serves 10
324 cal · 190 min
The Bosnian Pot
Recipe GLPR1495dfe73832c0
A hearty, one-pot stew featuring tender beef simmered with fresh cabbage, potatoes, carrots, tomatoes, peppers, and aromatic garlic and onions. This comforting Bosnian classic is slowly braised until all vegetables are melt-in-your-mouth tender and the flavors meld beautifully together. Perfect for serving a crowd and ideal for cool weather meals.
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Ingredients
2 1/4 pounds beef stew meat, cut into bite-sized pieces
1 head cabbage, cored and chopped into chunks
2 1/2 large carrots, peeled and cut into thick rounds
3 1/2 large fresh tomatoes, quartered
3 1/2 large potatoes, peeled and cut into large chunks
2 medium onions, quartered
2 garlic cloves, minced
2 green bell peppers, seeded and cut into chunks
1/2 tablespoon vegetable oil
1/2 tablespoon vinegar
Salt and black pepper to taste
Water as needed to cover all ingredients
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Place the beef stew meat into a large, heavy-bottomed pot.
Add the chopped cabbage, carrot rounds, tomato quarters, potato chunks, onion quarters, minced garlic, and green pepper chunks to the pot with the beef.
Season the mixture generously with salt and black pepper to your preference.
Pour the vegetable oil and vinegar over the ingredients, then add enough water to completely cover all the vegetables and meat—approximately 8 to 10 cups depending on your pot size.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid.
Simmer covered for 2 to 3 hours on low heat, stirring occasionally, until the beef is very tender (at least 160°F internal temperature for ground beef, or fork-tender for stew meat) and all vegetables are completely soft and cooked through.
Taste and adjust seasonings with additional salt and pepper as needed. Serve hot in deep bowls, making sure each portion includes generous amounts of both broth and vegetables.
