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Pohorski lonec
Traditional Slovenian Food

Pohorski lonec (Meat, Potato, Mushroom Stew)

Pohorski Lonec is a Meat, Potato, Mushroom, and Barley Stew. It's the perfect dish for crowds, as the recipe serves at least eight people.

Pohorski lonec (Meat, Potato, Mushroom Stew)
I first ate Pohorski Lonec back where it was born, in the Pohorje region in Slovenia. My aunt made it for many people, and it was great. Pohorski Lonec is one of those dishes that is so much better when made for many people. It’s a rich stew made with three types of meat: veal, pork, and turkey. We can also find potatoes, mushrooms, and barley in this stew. Feel free to use fresh or frozen mushrooms.

Pohorski Lonec - Meat, Potato, Mushroom, and Barley Stew

These are the main reasons why we adore this recipe: 

  • the meat is tender and juicy
  • delicious dish made with barley, potatoes, mushrooms
  • serve for a delicious family meal or large crowds (this recipe serves 8)
  • dairy-free
  • traditional Slovenian recipe

Pohorski lonec (Meat, Potato, Mushroom Stew)

Pohorski lonec (Meat, Potato, Mushroom Stew)

Essential ingredients

Pohorski Lonec is famous for its rich flavor and so many textures. This stew shows three types of meat: potatoes, barley, and mushrooms. You can find more about the ingredients here, or skip this part to see the recipe below.

Meso - we will need three types of meat in this recipe: beef chuck, pork blade shoulder, and turkey breast. Add all the meat at once. First, pan-fry it for a few minutes, then cook it in a stew.

Barley - cook the barley according to the instructions before adding it to the stew.

Potato - choose young potatoes or old potatoes. It is essential to cut the potatoes into small cubes. Cook the potatoes for approximately 25 - 30 minutes or until tender and cooked.

Mushroom - you can find mushroom powder, basically blended dried mushrooms in this recipe, and fresh or frozen mushrooms too. The mushroom powder is flavorful, while the mushrooms add some texture too.

Storing and freezing

It's best to serve the Pohorski Lonec the same day or refrigerate the dish.

Feel free to store the cooked (and cooled) stew in a sealed, airtight container for up to 3 days. Before serving, reheat the dish well because there are mushrooms in the stew.

We don't recommend freezing it.

How to make pohorski lonec at home (video)

Check this quick video to master making Pohorski lonec at home. This recipe is made in collab with


Lets get cooking!

  • serves
  • preparation:
  • cook:
    hour 30 minutes
  • total time:
    hour 45 minutes


  • barley

    Cook the barley according to the package instructions. This recipe will need 400 g (1 pound) of cooked barley.

  • meat

    Place a large pot over medium heat. Add the diced onion and chopped bacon. Saute on low heat for 6 minutes, stirring occasionally. Add the minced garlic, cook for a minute, and then add the meat. First, add the veal, cook for a minute or two, then add the pork, cook for a minute or two, and lastly, add the turkey. Cook the meat for a total of 10 minutes.

  • season

    Season the meat with mushroom powder, herbs, and spices. Add in frozen or fresh forest mushrooms. Stir and cook for 2 - 3 minutes, then add the cooked barley and 1500ml (6 1/4 cups) water. Season with salt and pepper, stir, and cook covered on low heat for about 1 hour or until the meat is almost cooked.

  • potato

    Add the potato cut into cubes. Cover the pot with a lid and cook for 20 - 30 minutes or until the potatoes are soft.

  • serve

    Before serving, add the apple cider vinegar and optionally stir in one tablespoon of chopped parsley. Divide between eight plates and serve.


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