Can I make this stew in a slow cooker?
Yes, you can cook this in a slow cooker on low for 6-8 hours or on high for 3-4 hours, or until the veal is tender.
DINNER
Bosnian Hadžijski Ćevap: Baked Veal and Vegetable Stew
Experience the rich flavors of Bosnia with this traditional Hadžijski Ćevap recipe. Tender veal and hearty vegetables are slow-baked to perfection in a savory stew, offering a comforting and deeply satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Pat the veal stew meat dry with paper towels. Season the veal generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
02
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the veal in batches for 3-4 minutes per side until well-sealed, then remove and set aside.
03
Reduce heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
04
Return the browned veal to the pot. Stir in the diced tomatoes, beef broth, sliced carrots, cubed potatoes, sweet paprika, dried thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
05
Cover the Dutch oven tightly and transfer it to a preheated oven. Bake at 325°F (160°C) for 2 hours and 30 minutes, or until the veal is fork-tender and the vegetables are soft.
About This Recipe
Experience the rich flavors of Bosnia with this traditional Hadžijski Ćevap recipe. Tender veal and hearty vegetables are slow-baked to perfection in a savory stew, offering a comforting and deeply satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add a bay leaf to the stew during baking and remove it before serving. A pinch of red pepper flakes can be added for a subtle kick.
Easy Substitutions
Beef stew meat can be used instead of veal. For a vegetarian version, substitute the meat with chickpeas and mushrooms, adjusting cooking time as needed. Vegetable broth can replace beef broth.
Storage & Reheating
Store leftover Hadžijski Ćevap in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this hearty stew with a side of crusty bread to soak up the delicious juices. A dollop of sour cream or plain yogurt on top adds a refreshing tang. It also pairs wonderfully with a simple green salad or a side of polenta.
Common Mistakes
Overcrowding the pot when browning the veal can lead to steaming instead of browning, resulting in less flavor. Brown the meat in batches if necessary. Not sealing the pot tightly can cause the stew to dry out; ensure a snug lid or use foil under the lid. Undercooking the meat will result in tough veal; ensure it's fork-tender before serving.
Frequently Asked Questions
What kind of veal should I use?
Veal stew meat from the shoulder or leg works best for this recipe, as it becomes very tender with slow cooking.
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or green beans would be delicious additions. Add them during the last hour of baking to prevent them from becoming too soft.
MORE TO KNOW
Hadžijski Ćevap, meaning 'Hajji's Ćevap', is a traditional Bosnian dish often prepared for special occasions. Unlike the grilled ćevapi, this is a slow-cooked stew, traditionally baked in a clay pot (sač) to achieve its signature tenderness and depth of flavor. The long, slow cooking process allows the meat to become incredibly tender and the flavors to meld beautifully, creating a rich and comforting meal. The key is to ensure the pot is tightly sealed to retain moisture and steam, mimicking the traditional sač cooking method.
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