bosnian pot beef stew

Bosnian Food

Actually called Bosanski Lonac, this Eastern European culinary specialty has deep rich flavors, and you can vary the veggies according to your likes. The two main things you must have in it are meat and vegetables! And, in the old country, the vegetables were chosen according to what was in season. So, adjust this recipe accordingly depending upon your time of the year.

The roots of the Bosnian Pot are similar to the Middle Eastern tagine. Originally, this dish was made in ceramic pots that were cooked over a fireplace or buried in a pit in the ground. For centuries, this pot of meat(s) and vegetables has been eaten by families, privileged and poor, and been a staple on dinner tables. It’s a historical adventure for your palate!

Bosnian Soup Recipes

Earthy. Hearty. Filling. Rustic. Those are just a few adjectives that describe Bosnian soup recipes. Add to that flexible and easy, and you know you want this on your dinner table now! Wiki describes this Bosnian pot beef stew, which can be considered one of the Bosnian soup recipes as “Bosnian Pot (Bosanski Lonac) is a Bosnian stew,^[1][2] a culinary speciality^[3] appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables.^[4] Mixed meats may be used in the dish.^[5] It has been described as a national dish of Bosnia.”

Stews with Beef

Stews with beef are so quintessentially found all over the world and in so many different cuisines. Whether they’re Irish, Mediterranean, Portuguese, Spanish, Italian, Middle Eastern or from some other country of the huge global palate, all have one thing in common, stews with beef are pure delectable comfort food. 

For another great Bosnia Pot Stew recipe, check out my dear friend from Balkan Lunch Box ! 

Beef Stew Meat

There are all kinds of cuts of beef stew meat. And, if you can swing something really nice like New York Strip or a Rib Eye cut, then you’ll get some amazing tender and brilliant flavors. Less expensive cuts of beef, chuck roast or even beef cubes, take longer to tenderize while cooking. You’ll know your meat is ready when it’s just velvety tender and kind of separates with simple a fork. The Kitchn gives some great ideas and pointers for beef stew meat and cooking it if you’re going for a less expensive cut of beef stew meat. 

Beef Stew Seasoning

The spice mixture for this kind of beef stew seasoning is fairly simple as you’ll see. What makes all the magic is the way it’s slow cooked, and, I think, the addition of pepperoni. Yes, pepperoni! Now, you can do this recipe in a slow cooker, multi-cooker or instapot. But, I like the old-fashioned way of preparing beef stew and that’s like Grandma used to do it in the hot oven. 

 

 

bosnian pot

Yield: 4 servings

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Ingredients

• Preheat oven to 400
• SPICE MIXTURE:
• 1 tsp. sea salt
• 2 tsp. peppercorns, whole
• 1 tsp. red chili flakes (reduce amount if you don’t want as much heat)
• 3 bay leaves
• POT:
• 2 Tbl. Butter
• ¾ to 1 lb. beef, cut into bite-size pieces (tender cut of beef like ribeye or NY strip)
• 1/3 cup pepperoni, cut in halves
• 2 Tbl. Garlic, minced
• 1/3 cup shallots, thinly sliced
• ¼ cup vodka
• 4 cups V8 vegetable juice
• 3 tomatoes, cut into chunks
• 2 large carrots, cut into chunks
• 2 cups red potatoes, cut into chunks
• 2 cups celery, sliced with leaves
• ½ cup whole fresh basil leaves, packed & roughly torn

Instructions

1. In a small bowl blend together the salt, peppercorns, red chili flakes and add the bay leaves. Set aside.
2. In a heavy stew pot over medium high heat, add the butter, melt then add the beef and brown on all sides. Add the pepperoni. Blend and cook about 3 minutes then add the garlic, shallots, spice mixture and cook another 2-3 minutes.
3. Add the vodka and blend (scraping and deglazing the pot). Slowly drizzle in the 2 cups of the vegetable juice and let it start bubbling. Cook about 3 minutes then add in (making layers) the tomatoes, carrots, potatoes. Top with the remaining vegetable juice. Don’t blend.
4. Cover tightly with a lid then put the pot on a cookie sheet and into a preheated 400 oven for about 45 minutes. Add the celery and blend. Return to oven for another 15 minutes. Remove and blend in the fresh basil before serving. Let the Bosnian Pot rest about 15 minutes.

Notes

You can substitute crushed tomatoes or diced tomatoes for V8 juice.

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