Čobanac
Čobanac is a traditional stew from the Slavonia region in eastern Croatia, known for its rich combination of meats and its intense, spicy flavor. The name comes from the word for "shepherd," referring to its origin as a dish cooked by shepherds over an open fire, using whatever meat was at hand. Today, čobanac is a popular dish at culinary competitions in Slavonia, where cooks compete to prepare the best version, often using several types of meat at once. The recipe varies from household to household, but paprika, hot peppers, and long simmering remain the defining elements.
Mixed meats
Beef, pork and game cooked together in a rich stew.
Hot peppers and paprika
Smoked paprika and hot peppers give the stew its color and heat.
Red wine in the sauce
Local red wine adds depth to the slow-simmered sauce.
Simmered for hours
Slow cooking, traditionally in a cauldron over fire, blends the flavors.
Ingredients 4 servings
- 400g beef, cubed
- 300g pork, cubed
- 2 large onions, chopped
- 3 cloves garlic, chopped
- 2 tbsp smoked sweet paprika
- 1 tsp hot paprika
- 2 fresh hot peppers, chopped
- 200ml red wine
- 500ml beef stock
How to make it
- 1Brown the beef and pork well in batches over high heat, then set aside.
- 2In the same pot, sauté the onion and garlic until translucent.
- 3Add the sweet and hot paprika, stirring quickly so it doesn't burn, then return the browned meat to the pot.
- 4Add the chopped hot peppers and deglaze with the red wine, letting it reduce by half.
- 5Pour in the beef stock, cover the pot and simmer over low heat for about 2 and a half hours, stirring occasionally.
- 6Check the texture of the meat, which should be very tender, and adjust with salt to taste.
- 7Serve the stew hot, alongside polenta or fresh bread.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
