Bosanski Lonac Bosnian Pot
Experience the rustic charm of Bosnian cuisine with Bosanski Lonac, a beloved one-pot wonder steeped in tradition and flavor. This hearty dish combines chunks of tender beef or lamb with layers of vibrant vegetables like potatoes, carrots, cabbage, and parsnip, all slow-simmered in a fragrant broth infused with garlic, paprika, and bay leaves. Its unique layering technique keeps the ingredients distinct yet infused with a medley of rich, comforting flavors, making each spoonful a celebration of texture and taste. Prepared in a heavy-bottomed or clay pot for optimal results, this slow-cooked stew is perfect for cozy family dinners or sharing with friends. Serve it piping hot, ladling the juicy layers and savory broth into bowls for a truly authentic Bosnian dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef or lamb (or a mix)
- 2 large onions
- 2 medium carrots
- 3 medium potatoes
- 1 small green cabbage
- 1 medium parsnip
- 2 medium tomato
- 4 cloves garlic cloves
- 500 ml vegetable or beef stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 leaves bay leaves
- 2 tablespoons vegetable oil
Instructions
Prepare your ingredients by washing and peeling the vegetables. Cut the meat into large chunks, about 2 to 3 inches each.
Chop the onions and garlic into small pieces. Slice the carrots, parsnip, potatoes, and tomatoes into thick chunks. Quarter the cabbage.
In a large pot (preferably a clay or heavy-bottomed pot), heat the vegetable oil over medium heat.
Layer the ingredients starting with a bed of onions and garlic at the bottom. Add a layer of meat chunks, followed by a layer of vegetables. Repeat the layering process until all ingredients are used up, ending with a layer of vegetables.
Between the layers, season with salt, black pepper, paprika, and add a bay leaf.
Pour the vegetable or beef stock over the layers, ensuring that it just covers the top layer. If necessary, add some water to ensure proper coverage.
Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 2 hours. Avoid stirring to keep the layers intact.
Check occasionally to ensure there is enough liquid in the pot. Add a bit more stock or water if needed during cooking.
Once the meat is tender and the vegetables are cooked through, remove the pot from heat.
Serve hot, scooping out layers of meat and vegetables into bowls along with some of the flavorful broth.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 9409 mg | 409% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 63.4 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6994 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
