Bosanski Lonac (Bosnian Layered Meat and Vegetable Pot)
Local name: Bosanski lonac
In short: A slow-cooked Bosnian stew where beef, lamb, potatoes, cabbage and peppers are layered raw in a pot and braised until tender in their own juices. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 3 h
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 560 kcal
Bosanski lonac means Bosnian pot, and the name describes the method as much as the dish. Chunks of meat and thick slices of vegetables go into a deep pot in layers, with garlic, paprika and parsley between them, and everything cooks slowly together. Nothing is browned or stirred, so the vegetables steam in the meat juices and the broth turns rich. It is a Sunday dish in many homes and a fixture in Bosnian restaurants.
Instructions
- Heat the oven to 170°C (340°F). Cut all the vegetables into thick pieces so they hold their shape during the long cook.
- Toss the beef and lamb with half the salt and all the paprika until coated.
- Spread half the onions over the bottom of a heavy pot with a lid. Add the meat in one layer, then the garlic, bay leaves, peppercorns and half the parsley.
- Layer on the carrots, cabbage, peppers, potatoes and tomatoes, in that order, sprinkling a little of the remaining salt over each layer. Top with the rest of the onions.
- Drizzle with the oil and pour in the water or stock. It will only reach the lower layers, and the vegetables release more juice as they cook. Do not stir.
- Cover with foil, press the lid on top and bring the pot to a simmer on the stove. Move it to the oven and cook for 2 1/2 to 3 hours, until the beef is fork-tender and the potatoes are soft.
- Rest for 15 minutes. Sprinkle with the remaining parsley and serve straight from the pot with bread or a simple salad.
Tips
- Use tough, inexpensive cuts such as shin or chuck. They contain the collagen that makes the broth silky.
- Keep the potatoes in the upper layers, where they steam instead of turning to mush in the liquid.
Questions and answers
Can I make Bosnian pot in a slow cooker?
Yes. Layer everything the same way and cook on low for 8 hours. Use only 250 ml (1 cup) of liquid, because a slow cooker loses very little steam.
How is bosanski lonac different from other meat stews?
The ingredients go in raw, in layers, and are never stirred or browned. The vegetables keep their shape and the broth stays clear and rich.
What should I serve with bosanski lonac?
Fresh bread to soak up the broth, plus a salad of cabbage or tomatoes. Pickled vegetables also work well.
How long does it take to make Bosanski Lonac (Bosnian Layered Meat and Vegetable Pot)?
About 3 h 35 min in total: 35 min of preparation and 3 h of cooking.
How many calories are in Bosanski Lonac (Bosnian Layered Meat and Vegetable Pot)?
About 560 kcal per serving, with 36 g of protein, 36 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 36 g |
| Fat | 30 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
