Bosanski Lonac

Select a large heavy pot with a tight-fitting lid — traditionally a clay pot is used, but a Dutch oven works perfectly. Begin layering the ingredients: place the beef cubes in an even layer on the bottom, then season with salt, pepper, and a few peppercorns.

Add a layer of quartered onions over the beef, followed by the carrot rounds. Season this layer lightly with salt and pepper. The key principle of bosanski lonac is building alternating layers of meat and vegetables.

Continue layering with the quartered tomatoes, then the green peppers, then the cabbage quarters. Tuck the bay leaves between the layers. Finish with the potato quarters on top, seasoning each layer lightly as you build.

Pour in just enough cold water to barely reach the top layer — roughly 500ml. The vegetables will release substantial liquid as they cook, creating a deeply flavoured broth. Do not add too much water, as the dish should be more stew than soup.

Cover the pot with a tight-fitting lid. If the seal is not perfect, place a sheet of aluminium foil between the pot and lid. Place over the lowest possible heat, or in an oven preheated to 150C (300F), and cook for three hours.

Do not open the lid or stir the pot at any point during cooking — this is the fundamental rule of bosanski lonac. The undisturbed slow cooking allows each layer to exchange flavours while the meat becomes fork-tender and the vegetables melt into the rich broth.

After three hours, remove the lid. The beef should be falling apart, the vegetables silky-soft, and the broth rich and deeply flavoured from the combined juices. Serve directly from the pot, ladling portions that include meat, vegetables, and plenty of the broth.