Bosanski lonac – Bosnian beef and lamb stew

Wash the vegetables and measure the listed amounts after peeling and trimming. Cut the potatoes into large chunks about 4 cm across, the carrots into thick slices, and the onions into quarters. Cut the cabbage into large pieces, the pepper into wide strips, and the tomatoes into quarters. Keep all the tomato juice. Leave the garlic cloves whole, and chop the parsley and set it aside for finishing.

Cut the beef and lamb into chunks about 4 cm across, keeping the edible fat. After handling raw meat, wash your hands, the board, and the knife. Combine all the salt, ground black pepper, and sweet paprika in a small bowl. Divide the seasoning mixture into two equal parts to add between the layers.

Spread half the beef and half the lamb in a heavy, thick-bottomed pot holding about 6 liters. Top the meat with half each of the potatoes, carrots, onions, and garlic. Sprinkle with one half of the seasoning mixture. Arrange the ingredients loosely, without pressing them down firmly; there is no need to brown the meat first.

Put the remaining meat, potatoes, carrots, onions, and garlic in the pot. Next, arrange all the red pepper and cabbage over them, then top with all the tomatoes and their reserved juice. Sprinkle with the remaining half of the seasonings. Leave a few centimeters of space below the rim of the pot for the liquid the vegetables will release.

Pour all the weighed water into the pot, distributing it over the vegetables. The liquid does not have to cover the ingredients; meat and vegetable juices will join it during cooking. Put on a regular, well-fitting lid. Keep all the ingredients and liquid in this same pot throughout cooking.

Set the pot over medium heat and bring the liquid to a gentle simmer, which will take about 10 minutes. Then reduce the heat to low and cook, covered, for about 3 hours. The liquid should only bubble gently. Do not stir the stew with a spoon so that you do not break up the soft vegetables; also avoid a rolling boil and lifting the lid frequently.

After about 3 hours, carefully lift the lid. The meat should yield easily to a fork, and the potatoes should be completely tender. If the meat is still firm, continue cooking, covered, for another 15–30 minutes, then check again. Remove the finished stew from the heat, add all the parsley, and gently submerge it in the broth. Cover and let stand for 10 minutes.

Divide the meat and vegetables among six deep plates, scooping from the bottom of the pot. Ladle over all the broth, including the vegetable juices and rendered fat; do not strain anything. Serve hot. Cool any leftovers quickly in smaller containers, keep covered in the refrigerator, and use within 2 days. Reheat only the portion you need until thoroughly hot.