1-First step: Prep the ingredients Cut all vegetables into large pieces so they hold up during the long cook. Slice the onion into wedges, cut the carrots, potatoes, turnips, and parsnips into similar sized chunks, and slice the peppers and tomatoes. Cut the meat into large bite-sized pieces and season lightly with salt and pepper.

2-Second step: Start layering the pot Use a large soup pot or heavy pot with a lid. Add a little cooking oil to the bottom, then begin layering the ingredients alternately. Place some meat, then some vegetables, then repeat until everything is in the pot. This layering helps the Bosanski Lonac cook evenly and gives the broth great flavor as it slowly moves through the pot.

3-Third step: Add the liquid Pour in the combined white wine and water, using about 1 to 1.5 cups total. The liquid does not need to cover everything completely. It just needs to create enough steam and moisture for the long, gentle cook. If you like a lighter version, use more water and less wine. For a more traditional version, you can skip the wine and use only water or broth.

4-Fourth step: Cook low and slow Set the pot over low to medium heat and cover it. Let the Bosanski Lonac simmer for 2 to 2.5 hours. Do not stir while it cooks, since the classic method relies on the layers settling and blending naturally. Check once in a while to make sure the heat stays low and the liquid has not reduced too much.

5-Fifth step: Add paprika after cooking When the meat and vegetables are tender, stir in the paprika after cooking. This keeps the spice smooth and flavorful without any bitter taste. Taste the stew and add more salt or pepper if needed. If the pot looks dry at the end, add a splash more warm water.

6-Final step: Serve with bread Ladle the Bosanski Lonac into bowls and serve it hot with crusty bread. The bread is perfect for soaking up the savory broth left in the pot. This dish is filling enough for dinner on its own, but a crisp salad or pickles on the side also work nicely.