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Meat, European

Bosanski lonac (Bosnian meat and vegetable pot)

Bosanski lonac is a hearty Bosnian pot of beef, cabbage, potatoes, carrots, and tomatoes, layered and simmered for 3 hours and 10 minutes. It serves 4, is easy to make, and costs €3.20 per serving. The secret is building the ingredients in distinct layers and never stirring while it cooks.

Tonight it's the great Bosnian pot, a bosanski lonac simmered for hours with beef, cabbage, and vegetables.

Bosanski lonac (Bosnian meat and vegetable pot)
Total time
3 h 10
Difficulty
Easy
Cost per person
€3.20
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Bosanski lonac is the kind of dish that fills the whole house with smell while it quietly cooks on its own. The beef turns tender through sheer patience, the cabbage and carrots soak up the tomato and paprika, and each layer keeps a bit of its own texture. Nothing gets mashed or blended, everything cooks together without mixing until it hits the plate.

This is a Sunday dish, or one for a day with no rush, the kind you start early and forget about for three hours. It suits a table of adults or teens who like cabbage and slow cooked food, less so a rushed weeknight dinner. With Mon Chou, you know exactly when to start it so it's ready right on time.

The ingredients

4 people

Butcher

  • Beef chuck 600 g

Fruits and vegetables

  • White cabbage 400 g
  • Potatoes 600 g
  • Carrots 3
  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Parsley 6 sprigs

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into large cubes, cut the vegetables into large pieces, and thinly slice the onions.

    Keep the pieces large, they'll cook for a long time.

  2. In a pot, layer onions, beef, garlic, then vegetables, alternating and salting each layer.

    Salt and pepper every layer, the seasoning spreads through as it cooks.

  3. Sprinkle with paprika, add the oil, a glass of water, and the parsley.

    Don't add more than a glass of water, the vegetables release their own liquid.

  4. Cover and cook over very low heat without stirring. 2 h 30

    A 160°C oven gives the same result without needing to watch it.

  5. Serve straight from the pot, without mixing beforehand.

    Stir gently at the table, each layer has its own flavor.

Our tips to get it right

  • Use a heavy bottomed pot that spreads heat gently, it's what keeps the bottom from catching over 3 hours of cooking.
  • Cut all the vegetables to roughly the same size so they cook at the same pace even without stirring.
  • If your pot isn't perfectly sealed, add a little water halfway through by lifting the lid gently, without disturbing the layers.

The variations

  • Swap the beef chuck for lamb shoulder, which is more traditional in some parts of the Balkans, the cooking stays the same.
  • For a vegetarian version, replace the beef with large chunks of celery root and mushrooms, and cut the cooking time to 1 hour 30 minutes.
  • For kids, cut the vegetables smaller and stir gently at the end of cooking for a more even, easier to eat dish.

What to serve it with

  • Fresh bread for dipping
  • A raw cabbage salad
  • Plain yogurt on the side

Storage

Bosanski lonac keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months in an airtight container. Reheat it gently in a pot over low heat, adding a splash of water if needed.

Questions about this dish

Why shouldn't you stir bosanski lonac while it cooks?

The dish cooks in stacked layers that infuse each other without mixing. Stirring would break that structure and give you a more uniform stew, with less contrast between the vegetables.

Can you make bosanski lonac ahead of time?

Yes, it's actually a dish that improves when made the day before. Resting in the fridge lets the flavors blend, just reheat it gently before serving.

What kind of pot should you use for this stew?

A heavy bottomed cast iron pot works best since it spreads gentle, even heat over the 3 hour cooking time. A stainless steel pot with a heavy lid works well too.

Can you use a different cabbage instead of white cabbage?

Green cabbage or savoy cabbage also work and give a slightly milder flavor. Avoid red cabbage, since it would color the entire dish.

How long does it take to make a bosanski lonac?

Count 3 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bosanski lonac?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bosanski lonac cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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