Bosnian Slow-Cooked Beef and Lamb Stew

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A beloved national dish of Bosnia and Herzegovina, this hearty pot is built from layers of beef, lamb, cabbage, potatoes, and tomatoes that meld together over hours of gentle simmering. Rooted in Balkan peasant cooking, every region and household has its own version, often served straight from the pot with crusty bread. The result is melt-in-your-mouth meat, silky vegetables, and a deeply savory broth perfect for cold evenings.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 620 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 48 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meat

• 1.5 lbs beef chuck, cut into 2-inch cubes
• 1 lb bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1.5 tsp kosher salt
• 1 tsp black pepper

For the aromatics

• 1 large yellow onion, quartered
• 6 garlic cloves, smashed
• 2 tbsp tomato paste
• 1.5 tsp sweet paprika
• 0.5 tsp smoked paprika

For the vegetables

• 1 small head green cabbage (about 1.5 lbs), cut into 8 wedges
• 4 medium Yukon gold potatoes, halved
• 3 medium carrots, cut into 2-inch chunks
• 1 red bell pepper, sliced into strips
• 2 medium tomatoes, chopped
• 1 small celery root (about 8 oz), peeled and cut into chunks

For the braising liquid

• 4 cups beef broth or water
• 2 bay leaves
• 1 tbsp fresh parsley, chopped, for garnish
• Crusty sourdough bread, for serving

Directions

1. Pat the beef and lamb dry, then season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high and brown the meat in batches, 3 to 4 minutes per side, until deeply caramelized. Transfer to a plate.
2. Reduce the heat to medium and add the onion and garlic to the same pot. Cook for 3 to 4 minutes until softened and lightly golden, scraping up any browned bits from the bottom.
3. Stir in the tomato paste, sweet paprika, and smoked paprika, cooking for 1 minute until fragrant and the paste darkens slightly.
4. Return the meat and any accumulated juices to the pot. Top with the cabbage, potatoes, carrots, bell pepper, celery root, and tomatoes, arranging them in even layers over the meat.
5. Tuck the bay leaves into the vegetables and pour the broth over everything. The liquid should reach about three-quarters of the way up the layers; add a little extra water if needed.
6. Bring to a gentle boil, then reduce the heat to the lowest setting and cover with a tight-fitting lid. Simmer undisturbed for 2 to 2.5 hours, until the beef is fork-tender and the vegetables are silky.
7. Remove from heat and let rest, covered, for 10 minutes so the vegetables absorb the broth and the flavors settle.
8. Skim any excess fat from the surface, then taste and adjust salt and pepper as needed.
9. Ladle into shallow bowls, making sure each serving gets a balance of meat and vegetables. Garnish with parsley and serve hot with crusty bread for dipping.

Cook’s Notes

• Traditional Bosnian recipes layer the ingredients rather than stir them, which gives distinct textures to each component while letting the broth slowly infuse everything.
• Use bone-in lamb shoulder if you can find it; the bones release collagen and deepen the broth as it cooks.
• Resist the urge to lift the lid during cooking; keeping the steam trapped is essential for properly cooked meat and vegetables.
• The stew tastes even better the next day once the flavors fully meld, so consider making it a day ahead and reheating gently.
• A dollop of plain yogurt on top balances the richness, or pair with a glass of lightly chilled red wine.

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