To begin, wash and cut all vegetables into chunky pieces. Keep the sizes even so that they cook at the same pace. Move to layering the pot.

In a large heavy based pot or clay pot, place a layer of beef and lamb pieces at the bottom. Follow with a layer of vegetables. Continue alternating layers, finishing with a layer of cabbage on top. Proceed to seasoning.

Sprinkle each layer lightly with salt, pepper, and paprika as you build the pot. Tuck in the bay leaves for gentle fragrance. Avoid over seasoning, as this stew relies on the natural flavours of meat and vegetables. Prepare to add liquid.

Pour hot water or light stock over the layered ingredients. The liquid should just cover the top layer. Leave a little room for bubbling during cooking. Next, prepare for the slow cooking process.

Cover the pot with a well-fitting lid. If using a clay pot, seal around the lid edges with a strip of dampened baking paper or foil to trap steam. Transition to slow simmering.

Place the pot on a low flame or in an oven preheated to 160°C. Cook very gently for around 3 hours without stirring. The stew should simmer slowly so that the layers remain intact. Move to checking doneness.

After 3 hours, check that the meat is tender and vegetables soft. If using the stovetop, add a little extra hot water if the liquid has reduced too much. Transition to resting.

Remove from the heat and let the stew sit covered for 10 minutes. This resting allows the flavours to settle. Get ready for serving.

Serve Bosanski Lonac directly from the pot, making sure to scoop both broth and solid pieces into each bowl. Offer fresh bread alongside. Presentation tip: Serve in deep bowls to keep the heat and aroma.