Montenegrin Bobići with Beef and Vegetables

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 bell peppers (1 red, 1 green), diced 2 bell peppers (1 red, 1 green), diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, bay leaves, paprika, dried thyme, salt, and pepper. Mix well to combine.
4. 4.
   Add enough water to cover the ingredients in the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   Add the bell peppers, carrots, and potatoes to the pot. Continue simmering for another 30 minutes, or until the vegetables are cooked through.
6. 6.
   Adjust the seasoning if needed. Remove the bay leaves before serving.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in a mixture of olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the pot during the last 10 minutes of cooking.
• Serve Bobići with a side of crusty bread to soak up the delicious sauce.

Serving advice

Bobići is best served hot, straight from the pot. It pairs well with a side of steamed rice or mashed potatoes. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To present Bobići beautifully, ladle the stew into individual bowls, making sure to include a generous portion of beef and vegetables in each serving. Place a sprig of fresh parsley on top for an elegant touch. Serve with a side of rice or potatoes on a separate plate for a visually appealing presentation.