The Bosnian Pot

This hearty beef and vegetable stew is a filling meal on a cold evening. Serve with whole wheat pita bread.

• Prep: 45 min
• Cook: 2 hr
• Total: 2 hr 45 min
• Servings: 10
• Cuisine: Bosnian
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• High-Protein

Tags

• comfort food
• savory
• healthy
• classic
• boil

Ingredients

• 2.25 pound beef stew meat
• 1 head cabbage
• 2.5 carrots (large)
• 3.5 fresh tomatoes (large)
• 3.5 potatoes (large)
• 2 onions (medium)
• 2 clove garlic
• 2 green peppers
• 0.5 tablespoon vegetable oil
• 0.5 tablespoon vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Instructions

1. Chop all the cabbage, carrots, fresh tomatoes, potatoes, onions, garlic, and green peppers.
2. Combine the chopped vegetables with the beef stew meat, salt, and pepper in a large pot.
3. Add enough water to completely cover the mixture and add the vegetable oil and vinegar.
4. Cook, covered, for two to three hours on low heat until everything is well done.

Nutrition (per serving)

• Calories: 324
• Protein: 23.5 g
• Carbohydrates: 34.6 g
• Fat: 11.2 g
• Fiber: 6 g
• Sodium: 84 mg
• Saturated Fat: 4.2 g
• Sugar: 7.7 g
• Cholesterol: 67 mg