Traditional Čobanac
Tradicionalno jelo · Croatian
A hearty and rich meat stew, traditionally prepared by shepherds (čobani) in the Dalmatian region of Croatia. It features a variety of meats, slow-cooked with paprika and other spices, resulting in a deeply flavorful and satisfying dish.
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Sastojci
- Pork shoulder500g
- Beef chuck500g
- Lamb shoulder300g
- Veal or chicken thigh300g
- Onions2 large
- Garlic4 cloves
- Sweet paprika3 tbsp
- Hot paprika1 tsp
- Tomatoes2 medium
- Bell pepper1 large
- Red wine200ml
- Beef broth500ml
- Bay leaf2
- Saltto taste
- Black pepperto taste
- Lard or oil2 tbsp
Koraci
- 1
Cut all meats into bite-sized cubes.
- 2
Finely chop onions and garlic.
- 3
Dice tomatoes and bell pepper.
- 4
In a large, heavy-bottomed pot or Dutch oven, heat lard or oil over medium-high heat. Brown the meats in batches, then set aside.
- 5
Add onions to the pot and sauté until softened and lightly golden.
- 6
Stir in sweet and hot paprika, cook for 30 seconds, stirring constantly to prevent burning.
- 7
Return the browned meats to the pot. Add diced tomatoes, bell pepper, garlic, bay leaves, salt, and pepper.
- 8
Pour in red wine and beef broth. Bring to a simmer.
- 9
Cover the pot, reduce heat to low, and simmer for at least 2.5 to 3 hours, or until the meats are very tender and the stew has thickened. Stir occasionally.
- 10
Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
