Bosnian Stew with Peas [Upgraded​]

Serves 4​

Ingredients:​

• Stew Beef/Chuck Roast/Round Roast basically any meat used in braising
• 6 yellow potatoes
• 4 carrots
• 1 yellow onion
• salt and pepper
• oil
• 6 cups of chicken/beef/vegetable broth
• 1 packet frozen peas

Thoughts:​

I’ve made this dish dozens of times, and it’s rare that I’ll cook it the same exact way each time. 

For this version I smoked the chuck roast for approximately 3 hours before braising. Grilling the meat for a few minutes on each side will also impart great flavors onto the chuck roast before braising.

Instructions:​

Prepare the meat: Season the beef with salt and pepper. (Bonus seasoning: I used pulverized smoked jalapeño peppers I grew in my garden over the summer, and then smoked before grinding down to a powder in my mortar and pestle).

Prepare the vegetables: peel and chop the onion and carrot, leave the skin on the potatoes and just dice them. I like to season the vegetables at this point with salt and pepper.

Sear off the grilled/smoked meat in your pot, taking your time to get each side of the meat that you’re using nice and brown. This is what generates that delicious flavor. 

Once the meat has been seasoned, remove from pot and add the onions and carrots. Sauté together for 2 minutes. Add the potatoes. Add the chicken stock or stock of choice. Add back in the seared meat.

Bring to boil and then lower to medium-low heat and simmer for 1-2 hours. The longer the better, especially depending on the type of meat you selected and how tough it is.

Once 2 hours has gone by, check the tenderness of the meat and if it’s satisfactory, turn the heat off. Add in the entire bag of frozen peas and stir the peas into the stew. 

Serve in a bowl with some bread (or not) and enjoy!