Bosanski Grašak (Bosnian Pea Stew)

This is the kind of food that doesn't photograph well but tastes like a warm blanket. Bosanski grašak is peasant food in the best sense. Dried peas, a chunk of beef, whatever vegetables you have, cooked low and slow until the peas break down and the whole thing becomes this thick, hearty stew.

My mom made this every winter. No recipe card, no measurements. A handful of this, a palmful of that. I watched enough times to know the ratios, but the truth is, this dish forgives. You can't really mess it up.

Ingredients

The Stew

• 1 lb dried yellow split peas, rinsed
• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1 tablespoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 6 cups water or beef stock
• 2 tablespoons flour (for the roux)
• 2 tablespoons butter

To Finish

• Fresh parsley, chopped
• Crusty bread

The Cook

Brown the Beef

Heat oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper. Brown them hard on all sides, about 5 minutes total. Don't crowd the pot. Work in batches if you need to. You want color, not steam.

Build the Base

Reduce heat to medium. Add the onion and cook until translucent. Add the garlic, cook 30 seconds. Stir in the paprika. It blooms fast in the hot fat and turns everything a deep orange.

Simmer

Add the split peas, water, and bay leaf. Bring to a boil, then drop to a low simmer. Cook for about an hour, stirring occasionally. The peas will start to break apart. That's what you want. They thicken the stew naturally.

Add the Vegetables

After an hour, add the carrots and potatoes. Continue simmering for another 30-40 minutes until the vegetables are tender and the peas have mostly dissolved into the broth.

Make the Roux

In a small pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until it's golden and smells nutty. Ladle in a cup of the stew liquid and whisk until smooth. Pour this back into the pot and stir. This gives the stew extra body.

Serve

Taste and adjust salt. Remove the bay leaf. Ladle into deep bowls, hit it with fresh parsley. Eat with thick slices of crusty bread to soak up the broth. That's all it needs.