Bosanski Lonac (Bosnian Pot)
Bosanski Lonac, often considered the national dish of Bosnia and Herzegovina, is a hearty and flavorful stew made by layering various meats and vegetables in a large pot and slow-cooking them for hours. Its beauty lies in its adaptability, with ingredients varying based on season and availability, reflecting both humble and rich culinary traditions.
🧂 Ingredients
- 500 g Beef stew meat(cubed)
- 500 g Pork stew meat(cubed (optional, can use all beef))
- 2 medium Large onion(chopped)
- 2 large Carrots(sliced)
- 1 large Bell pepper(chopped)
- 2 large Potatoes(diced)
- 1/2 medium head Cabbage(cored and coarsely chopped)
- 2 large Tomatoes(diced)
- 4 cloves Garlic cloves(minced)
- 2 Bay leaves
- 1 tablespoon Paprika
- 1 tablespoon Tomato paste
- 2 tablespoons Fresh parsley(chopped)
- 1 teaspoon Black peppercorns
- 2 teaspoons Salt(or to taste)
- 2 cups Water or beef broth(plus more if needed)
- 2 tablespoons Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
💡 Tip: Using a pot with a thick base helps distribute heat evenly. - 2
Add the minced garlic, carrots, bell pepper, and bay leaves to the pot. Cook for another 5 minutes, stirring occasionally.
⏱️ 5 minutes - 3
Stir in the paprika and tomato paste, cooking for 1 minute until fragrant.
⏱️ 1 minute - 4
Add the cubed beef and pork (if using) to the pot. Season generously with salt and pepper. Brown the meat on all sides.
💡 Tip: Browning the meat adds depth of flavor. - 5
Layer the diced potatoes, chopped cabbage, and diced tomatoes over the meat mixture. Sprinkle with chopped fresh parsley and black peppercorns.
💡 Tip: Layering is key to this dish; it allows ingredients to cook in their own juices and steam. - 6
Pour in the water or beef broth. Ensure the liquid comes up to the level of the ingredients, adding more if necessary.
💡 Tip: The stew should be moist but not swimming in liquid. - 7
Bring the stew to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook for at least 3 to 4 hours, or until the meat is very tender and the vegetables are soft.
⏱️ 3-4 hours💡 Tip: Resist the urge to stir frequently, as this can break down the layers. A long, slow simmer is crucial. - 8
Remove the bay leaves before serving. Taste and adjust seasoning if needed. Serve hot, with crusty bread to soak up the delicious juices.
💡 Tip: Bosanski Lonac often tastes even better the next day.
💡 Pro Tips
- ✓The beauty of Bosanski Lonac is its flexibility. Feel free to add other seasonal vegetables like green beans, peas, or celery root.
- ✓Traditionally, a mix of beef and pork is used, but you can make it with just beef or even lamb.
- ✓For an even deeper flavor, some recipes suggest adding a splash of white wine along with the water.
- ✓This dish can also be prepared in a slow cooker or an Instant Pot, following similar layering principles.
🔄 Variations
- Add smoked meat or bacon for an extra layer of flavor.
- Incorporate different root vegetables like parsnips or turnips.
- A touch of dried wild savory (čubar) is a traditional herb used in some regions.