Jahnija is a traditional Bosnian stew that translates to meat with onions. It is very popular in the Bosanska Krajina region and consists of beef or veal, onions, carrots, potatoes, garlic, paprika, pepper, and salt. The onions, meat, and carrots are sauteed before the water is added, and the stew is simmered until done.

Potatoes are added at least one hour before the stew is done so they have time to cook but not overcook. It is not unusual for this stew to be prepared in a cauldron over an open fire or a clay pot on a wood-fired stove. Jahnija is usually served with a side of bread and a salad.