Crveni Bošpor - Bosnian Red Stew

Ingredients

• 500g (1.1 lb) beef or lamb, cut into cubes 500g (1.1 lb) beef or lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the meat cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, dried thyme, and bay leaves, ensuring that the meat is well coated with the spices.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Mix well.
5. 5.
   Pour in the canned diced tomatoes and beef or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into uniform pieces to ensure even cooking throughout the stew.
• Paprika — Opt for high-quality Hungarian paprika for an authentic and robust flavor profile.
• Canned diced tomatoes — If you prefer a smoother consistency, you can use a blender or immersion blender to puree the canned tomatoes before adding them to the stew.
• Meat — For the most tender results, choose cuts of beef or lamb that are suitable for slow cooking, such as chuck or shoulder.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in a mixture of paprika, garlic, and olive oil for a few hours before cooking.
• Serve the stew with a dollop of sour cream or yogurt for a creamy and tangy contrast.
• Crusty bread is the perfect accompaniment to soak up the flavorful broth.
• Feel free to customize the vegetables based on your preferences or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Crveni Bošpor hot in deep bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the visual appeal, ensure that the stew is served in deep bowls, allowing the vibrant red color to shine through. Sprinkle some fresh parsley on top for a pop of green.