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Bosnian stew.

Bosnian Stew

Three meats go into this hearty dish. 1 pound each boneless lamb and pork shoulder 1 pound boneless beef round 5 cloves garlic, minced or pressed 1/2 cup chopped parsley 1 tablespoon paprika Salt and pepper 2 pounds thin-skinned potatoes 1-1/2 pounds tomatoes, cored 2 large bell peppers, stemmed and seeded 3 each celery stalks and large peeled carrots 2 large onions, sliced 2 cups dry white wine or regular-strength chicken broth

Cut lamb, pork, and beef into 1-1/2-inch cubes; mix with garlic, parsley, and paprika. Sprinkle with salt and pepper. Scrub potatoes; cut potatoes and tomatoes into 1/2-inch-thick slices. Cut peppers into 1-1/2-inch squares; cut celery and carrots into 2-inch lengths. Season vegetables with salt and pepper. Put onion in a 6- to 8-quart pan, top with 1/3 seasoned vegetables, and cover with 1/3 meat. Repeat layers of vegetables and meat, using all; add wine. Bring to a boil; cover and simmer until meats are very tender when pierced, about 3 hours. Ladle into bowls. Serves 8 to 10.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Mar 1, 1985
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