The Bosnian Pot

180 min · Serves 10

Based on a recipe from North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2¼ lbbeef stew meat
• 1cabbage
• 2½carrots
• 3½tomatoes
• 3½potatoes
• 2onions
• 2garlic cloves
• 2green peppers
• 7.4 mlvegetable oil
• 7.4 mlvinegar
• salt and pepper (optional)

How to cook it

1. Cut the cabbage, carrots, tomatoes, potatoes, onions, garlic cloves, and green peppers into bite-sized pieces.
2. Place the beef stew meat and all the chopped vegetables into a large cooking pot.
3. Pour in the vegetable oil, vinegar, and optional salt and pepper.
4. Add enough tap water to completely submerge all the ingredients in the pot.
5. Set the pot over medium-high heat and bring the liquid to a boil, about 8 to 10 minutes.
6. Cover the pot with a lid, reduce the heat to low, and simmer for 2 to 3 hours until the vegetables are fork-tender and the beef reaches an internal temperature of at least 145°F (63°C).
7. Remove the pot from the heat and let the beef rest for 3 minutes before ladling into bowls.

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