Ingredients with Measurements:
- 1 lb. suho meso (smoked beef)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 tsp. paprika
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the suho meso and cook until browned on all sides, about 5-7 minutes.
3. Remove the suho meso from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
5. Add the carrots, potatoes, and red bell pepper to the pot and sauté for another 5 minutes.
6. Add the diced tomatoes, beef broth, paprika, dried thyme, salt, and pepper to the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the vegetables are tender.
8. Return the suho meso to the pot and simmer for an additional 10-15 minutes.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium-high heat for browning the suho meso
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 26g
- Protein: 28g
- Sodium: 1200mg
- Fiber: 5g
Substitutions for ingredients:
- Smoked pork or chicken can be used instead of suho meso
- Vegetable broth can be used instead of beef broth for a vegetarian option
- Fresh thyme can be used instead of dried thyme
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber
- Use sweet potatoes instead of regular potatoes for a sweeter flavor
- Add a pinch of cayenne pepper for some heat
Tips and Tricks:
- Be sure to brown the suho meso well for added flavor
- Cut the vegetables into similar-sized pieces for even cooking
- Taste and adjust the seasoning as needed
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, let it simmer for a bit longer to reduce the liquid.
Food Safety Advice:
- Be sure to cook the suho meso to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Suho meso is a traditional smoked beef from Bosnia and Herzegovina.
Flavor Profiles:
- Smoky, savory, and slightly sweet
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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