👨‍🍳 Instrucțiuni

1. 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.

   💡 Sfaturi Profesioniste: Using a pot with a thick base helps distribute heat evenly.
2. 2

   Add the minced garlic, carrots, bell pepper, and bay leaves to the pot. Cook for another 5 minutes, stirring occasionally.

   ⏱️ 5 minutes
3. 3

   Stir in the paprika and tomato paste, cooking for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add the cubed beef and pork (if using) to the pot. Season generously with salt and pepper. Brown the meat on all sides.

   💡 Sfaturi Profesioniste: Browning the meat adds depth of flavor.
5. 5

   Layer the diced potatoes, chopped cabbage, and diced tomatoes over the meat mixture. Sprinkle with chopped fresh parsley and black peppercorns.

   💡 Sfaturi Profesioniste: Layering is key to this dish; it allows ingredients to cook in their own juices and steam.
6. 6

   Pour in the water or beef broth. Ensure the liquid comes up to the level of the ingredients, adding more if necessary.

   💡 Sfaturi Profesioniste: The stew should be moist but not swimming in liquid.
7. 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

   💡 Sfaturi Profesioniste: Resist the urge to stir frequently, as this can break down the layers. A long, slow simmer is crucial.
8. 8

   Remove the bay leaves before serving. Taste and adjust seasoning if needed. Serve hot, with crusty bread to soak up the delicious juices.

   💡 Sfaturi Profesioniste: Bosanski Lonac often tastes even better the next day.