Bosnian Pot Beef Stew

This traditional slow-cooked stew is packed with lean protein and a colorful variety of fiber-rich vegetables to keep you full and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 2 1/4 pounds beef stew meat, cubed · 2215 kcal in the whole recipe
• 1 head cabbage, chopped · 182 kcal in the whole recipe
• 2 1/2 large carrots, sliced · 99 kcal in the whole recipe
• 3 1/2 large fresh tomatoes, chopped · 137 kcal in the whole recipe
• 3 1/2 large potatoes, cubed · 435 kcal in the whole recipe
• 2 medium onions, chopped · 71 kcal in the whole recipe
• 2 garlic cloves, minced · 7 kcal in the whole recipe
• 2 green peppers, chopped · 39 kcal in the whole recipe
• 1/2 tablespoon vegetable oil · 54 kcal in the whole recipe
• 1/2 tablespoon vinegar · 1 kcal in the whole recipe
• salt and pepper to taste

Method

1. Chop the beef stew meat into bite-sized cubes, and cut all the vegetables (cabbage, carrots, tomatoes, potatoes, onions, garlic, and green peppers) into large, rustic chunks.

   

2. In a large, heavy-bottomed pot, combine the chopped beef, all the prepared vegetables, salt, and pepper.

   

3. Pour in enough water to completely cover the meat and vegetable mixture, then stir in the vegetable oil and vinegar.

   

4. Cover the pot tightly with a lid and cook over low heat for 2 to 3 hours, until the meat is melt-in-your-mouth tender and the vegetables are fully cooked.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.