Bosnian pot (bosanski lonac)

Cut the beef and veal into large chunks. Cut the potatoes, carrots, onion, bell peppers and tomatoes into large pieces, slice the cabbage into wide wedges, and slice the garlic thinly.

Pour the oil into the bottom of a heavy pot or clay pot. Layer in the meat, onion, garlic, carrots, potatoes, cabbage and bell peppers, repeating the layers until you run out of ingredients; place the tomatoes on top.

Season each layer with salt and black pepper, then sprinkle paprika and bay leaves over the top. Do not stir — slow layered braising is what makes bosanski lonac what it is.

Pour in hot water so it nearly covers the vegetables; you'll need about 1.5 L, but don't add liquid above the level of the ingredients. Cover the pot with a lid.

Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.

Simmer covered for 90–120 minutes without stirring, until the meat is tender and the potatoes and cabbage have broken down. If the liquid evaporates too quickly, add a little more hot water.

Serve the Bosnian pot hot, along with the rich broth from the bottom of the pot.