The Bosnian Pot
This hearty beef and vegetable stew is a filling meal on a cold evening. Serve with whole wheat pita bread.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/10 of recipe (411g)
324
Calories
24g
Protein
35g
Carbs
11g
Fat
6g
Fiber
8g
Sugar
84mg
Sodium
Saturated Fat 4 g · Cholesterol 67 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
beef stew meat
2 1/4 pounds
cabbage
1 head
carrots
2 1/2 large · 2 or 3
fresh tomatoes
3 1/2 large
potatoes
3 1/2 large
onions
2 medium
garlic cloves
2
green peppers
2
vegetable oil
1/2 tablespoon · or cooking oil of your choice
vinegar
1/2 tablespoon
salt and pepper
to taste, optional
Instructions
- 1
Wash hands with soap and water.
- 2
Chop all the vegetables.
- 3
Combine with the meat and seasonings in a large pot.
- 4
Add enough water to completely cover the mixture and add the oil and vinegar.
- 5
Cook, covered, for two to three hours on low heat until everything is well done.
Notes
- •Bosnian cuisine contains lots of fresh produce. Tomatoes, peppers, carrots, and beans are common in everyday menus.
- •To reduce cost, frozen and/or canned vegetables can be substituted for fresh vegetables.
Source: USDA MyPlate Kitchen · North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service
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