Bosnian Stew

 Bosnian stew is a traditional Bosnian dish for which every household has it's own recipe. It is hard to say what is right and what is wrong but one thing which is certain about this dish is that it shouldn't have pork in it. It is custom to use a variety of meat, such as beef, mutton, veal or lamb or a combination of these meats. A general rule is to use twice as much of veal or beef than mutton or lamb. Historically this dish has been made in clay pots which were put directly into fire, today it is possible to make it even in an express pot though I prefer slow cooking even though it takes longer.


Category: Main course
Prep time: 30min
Cook time: 2 hours
Serves 4

Ingredients:
1kg veal or beef, best to use chuck, brisket or shank
500g lamb or mutton
200g carrots
500g potatoes
1kg sour cabbage
1 apple
1 parsley root
50g celery root
Black pepper corns
1 tsp powdered sweet paprika
2-3 bay leafs

Method:
Cut the meat into large pieces approx. 5x5cm. Slice the cabbage into bigger pieces. Slice carrots, parsley root and celery root. Peel and deseed the apple then cut into quarters. Peel and cut the potatoes into  halves or quarters depending on the size of the potato. In a deep cooking pot, layer the cabbage slices on the bottom and add some salt, Put the apple on the cabbage then add celery, parsley and carrots and a new layer of cabbage. Add the meat onto the cabbage, put salt on it and then a new layer of cabbage. Finally put the potatoes and finish with the cabbage on top. Salt it again. Put a tsp of powdered paprika on top, pepper corns, bay leaf, 2 dcl of water and 2-3 tbs oil. Start cooking on medium heat and lower the heat to low when it boils. Put a lid onto the pot. Cook for about 2 hrs. Occasionally shake the pot but do not stir it. 

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