Čobanac is a traditional Croatian stew, originating from the Slavonia region. It is a hearty and flavorful dish made with a variety of meats, vegetables, and spices, cooked slowly to perfection. This stew is often prepared outdoors in a large pot over an open fire and is a favorite at communal gatherings and festivals.
Ingredients
For the Stew:
- 500 grams (about 1 lb) beef, cut into chunks
- 500 grams (about 1 lb) pork, cut into chunks
- 500 grams (about 1 lb) lamb or venison, cut into chunks
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 large carrots, sliced
- 2 bell peppers, diced
- 4 large potatoes, peeled and diced
- 1 can (400 grams) crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon hot paprika or chili powder (optional)
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 6 cups beef or vegetable broth
- Fresh parsley, chopped (for garnish)
For Serving:
- Crusty bread
Instructions
Preparing the Ingredients
- Prepare the Meat: Cut the beef, pork, and lamb or venison into chunks. Set aside.
- Chop the Vegetables: Finely chop the onions and mince the garlic. Slice the carrots, dice the bell peppers, and peel and dice the potatoes.
Cooking the Čobanac
- Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Brown the Meat: Add the chunks of beef, pork, and lamb or venison to the pot. Brown the meat on all sides. Remove the meat and set it aside.
- Sauté the Onions and Garlic: Add the chopped onions to the pot and sauté until softened and translucent. Add the minced garlic and cook for another minute.
- Add the Vegetables: Add the sliced carrots, diced bell peppers, and diced potatoes to the pot. Stir well to combine.
- Add the Spices and Tomatoes: Stir in the crushed tomatoes, tomato paste, paprika, hot paprika or chili powder (if using), bay leaves, dried marjoram, dried thyme, salt, and pepper. Cook for about 5 minutes.
- Add the Broth and Meat: Pour in the beef or vegetable broth and return the browned meat to the pot. Bring the mixture to a boil, then reduce the heat to low.
- Simmer the Stew: Cover the pot and let the stew simmer gently for about 2-3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add more broth if needed.
Serving the Čobanac
- Garnish: Once the stew is cooked, garnish it with freshly chopped parsley.
- Serve: Ladle the Čobanac into bowls and serve hot, accompanied by crusty bread to soak up the flavorful broth.
Cultural Significance
Čobanac is a beloved dish in Croatian cuisine, particularly in the Slavonia region. It is traditionally prepared outdoors in a large pot over an open fire, making it a popular choice for communal gatherings, festivals, and celebrations. The combination of different meats and vegetables, slowly cooked to perfection, creates a rich and hearty stew that is perfect for sharing.
This dish reflects the Croatian tradition of using simple, local ingredients to create flavorful and satisfying meals. The slow-cooking process allows the flavors to develop fully, making Čobanac a comforting and delicious dish.
Čobanac is a hearty and flavorful Croatian stew that showcases the rich culinary traditions of the Slavonia region. The combination of tender meats, vegetables, and spices makes it a perfect dish for communal gatherings and festive occasions. Try making this traditional Croatian recipe at home and enjoy the authentic taste of Čobanac.