Bosnia - Bosanksi Lonac

www.myhungrytum.com

Ingredients:

1 kilo (2lbs roughly) of high quality well marbled stew beef trimmed of tendon and fascia

1 Cabbage cut into 4 wedges leaving the core intact.

3-4 Potatoes peeled and cut into 8 pieces each

3-4 Carrots peeled and chopped into bite size pieces

2 Medium Sweet Yellow Onions Rough Chopped

1 or 2 Green Peppers Rough Chopped

3-4 Tomatoes sliced into wedges

3 cloves of Garlic sliced into coins

1 cup of a sweet White Wine like Muscodine

¾ cup of Water

1 tbsp White Vinegar

Sea or Kosher Salt

Fresh Crushed Pepper

¾ cup of Beef Stock

2 tbsp Vegetable or Olive Oil

Preparation:

In a large pot, heat the Oil to medium high but do not allow it to smoke.

Season the Stew Beef with Salt and Pepper. Add the Beef to the pan and brown on all sides. When the
meat has browned, remove about half of it to a plate and reserve. Deglaze the pot by pouring a bit of the
wine into the pot and stirring vigorously with a wooden spoon to dislodge the browned “bits” on the
bottom while it hisses and steams.

Add the Onions and Peppers to the pot and stir to coat with oil. Allow the peppers and onions to cook for
10 minutes till they soften but do not brown.

Add the remaining veggies to the pot arranging them so that they form layers.

Add the beef that you reserved over the top of the veggies.

Add the Water, White Vinegar, Wine and Beef Stock to the pot.

Bring the pot to a boil and then reduce heat to simmer. Cover and let it cook for about 2 ½ hours. Do not
stir. It is done cooking when the meat feels tender when you press a fork into it.

Serve hot over white rice or with crusty European style Breads.

Serves 4