Bosnian Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beef
- 200 g pork
- 200 g lamb
- 300 g white cabbae
- 300 g potato (s)
- 100 g reen beans
- 200 g tomato (s)
- 200 g reen pepper (s)
- 100 g celery
- 1 onion (s)
- Garlic
- Parsley, chopped
- 1 tablespoon tomato paste
- salt
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- We ate this recipe years ago on vacation in a restaurant and you could buy the clay pot and recipe there. Unfortunately the pot was sold out, but we got the recipe anyway. Since then we have been making the recipe at home, but in the Römertopf (the Ultra from Tupper is also great for this).
- Cut the meat into cubes. Clean, peel or wash the vegetables and cut into large pieces. Season with garlic, pepper, salt, bay leaf and peppercorns. Then layer the meat and vegetables in the soaked Römertopf. Pour a mixture of tomato paste, spice and water on the last layer until everything is just covered. Close the Roman pot with the lid.
- Put the stew in the cold oven and cook for about 90 minutes at 180 ° C.
- Serve with white bread.
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