In eastern Croatia, among the lowland fields and river plains of Slavonia and Baranja, Čobanac sits at the center of many gatherings. This paprika-forward mixed-meat stew began as a practical one-pot meal cooked in a large copper kettle over an open fire for shepherds and field workers who needed something substantial, warming, and rich in protein to carry them through the day. Today it appears on restaurant menus, at festivals, and at family celebrations, yet it still carries the character of its pastoral roots.
Čobanac is often described as a shepherd’s stew made with several types of meat—commonly beef and pork, with lamb or game included when available—slowly simmered with plenty of onions and a generous measure of sweet and hot paprika. In traditional settings, the pot hangs from a tripod over a wood fire, and the stew quietly bubbles for hours until the liquid turns deep brick-red and glossy, the meat yields to the spoon, and the surface gives off an inviting aroma of roasted peppers and smoke.
The name itself comes from the word čoban (shepherd), a borrowing from Turkish that points to the dish’s rural history. Early versions functioned as a collective meal: workers would contribute whatever meat they had on hand—game, pork, beef—and share a single pot. Modern recipes still echo that approach. Many cooks insist on at least three kinds of meat and build flavor in stages, adding tougher cuts first, then more tender ones, and layering paprika at several points so it blooms in the fat rather than sitting raw in the broth.
Two elements define a good Slavonian Čobanac. The first is the paprika. Cooks in this region prize high-quality sweet and hot paprika from nearby Baranja, which gives the stew both its vivid color and its characteristic gentle heat. The second is time. Čobanac is not a quick weekday stew; it improves through slow simmering, where collagen from the meat and any added trotters or tails thickens the broth naturally. The result is neither a thin soup nor a stiff goulash, but something in between: a spoonable stew with a silky, full-bodied sauce.
In Slavonia, hosts often serve Čobanac during outdoor get-togethers or at late-afternoon meals, when large groups can gather around the kettle and eat from wide bowls with slices of crusty bread. Dumplings sometimes appear as a starchy companion, and a glass of local red wine or dry white sits nearby. The dish feels celebratory yet grounded—hearty enough for cold weather, but still balanced by the sweetness of long-cooked onions and peppers.
This home-kitchen version translates that cauldron tradition to a stovetop without losing the spirit of the original. You build a base from slowly softened onions, garlic, and carrots, seal in flavor by searing beef and pork, then simmer everything with paprika, wine, and stock until the meat gives way. Potatoes and peppers contribute gentle sweetness and body, so the stew feels complete with nothing more than bread on the side.
The recipe that follows respects the core of Slavonian Čobanac—mixed meats, paprika, time—while remaining workable for a domestic stove and a medium-sized pot. It suits a weekend cooking session, a winter gathering, or any occasion where a single pot of food needs to feed a group and tell a story at the same time.
4
порции30
минути150
минути620
ккалSlavonian Čobanac is a traditional Croatian mixed-meat stew from the eastern region of Slavonia, known for its vivid paprika color and slow-cooked richness. This version brings the outdoor kettle tradition indoors, using a heavy pot and a blend of beef and pork, with the option to include veal or lamb. Onions form a thick base, paprika and garlic drive the flavor, and a splash of wine and stock carries everything into a deep, brick-red broth. The stew cooks gently for a few hours until the meats turn tender and the liquid thickens naturally. Served with bread, noodles, or polenta, it works both as a weekend centerpiece and a practical make-ahead meal, since the flavor improves after a night in the refrigerator.
700 g beef chuck or beef shank, cut into 3 cm (1¼-inch) cubes
Tough, well-marbled beef gives body and turns tender with long simmering.
500 g pork shoulder, cut into 3 cm cubes
Adds sweetness and gentle fat that enriches the broth.
300 g veal shoulder, lamb shoulder, or extra pork in 3 cm cubes
A third meat introduces variation in texture and flavor; use what is available.
150 g smoked sausage (optional), sliced into 1 cm rounds
A Slavonian-style smoked sausage or similar cured sausage adds smokiness; omit for a lighter stew.
3 tbsp sunflower or neutral oil
Traditional recipes favor neutral oil or lard; oil keeps the dish accessible and stable.
4 large yellow onions (about 600 g), finely diced
The onions cook down and thicken the stew naturally.
1 medium carrot, diced small
Adds subtle sweetness and color without turning the stew into a vegetable soup.
1 small red bell pepper, diced
Brings gentle fruitiness and reinforces the pepper profile.
4–5 garlic cloves, minced
Provides aromatic depth that supports the paprika.
3 tbsp sweet paprika (Hungarian or Balkan style)
Core flavor and color; freshness matters here.
1–2 tsp hot paprika or hot red pepper flakes, to taste
Supplies the characteristic Slavonian heat; adjust for milder palates.
1 tsp ground caraway seeds (optional but traditional)
Gives a subtle earthy note that plays well with paprika.
2 с.л. доматено пюре
Concentrated tomato supports color and umami without dominating.
150 ml dry white wine (about ⅔ cup)
Brightens the stew and helps lift browned bits from the pot; cook-off removes harshness.
900 ml beef or beef-and-chicken stock, low sodium (about 4 cups)
Forms the liquid backbone; low sodium leaves room for seasoning control.
300–500 ml water, as needed (1¼–2 cups)
Used to top up the pot so the meat stays mostly submerged.
2–3 дафинови листа
Classic aromatic for long-simmered stews.
1½–2 tsp fine sea salt, plus more to taste
Start modestly; adjust near the end as the stew reduces.
½ tsp freshly ground black pepper, плюс още на вкус
1–2 fresh hot chilies (optional), left whole or slit lengthwise
For those who like a pronounced burn; remove before serving for gentler heat.
2–3 tbsp chopped flat-leaf parsley
Adds fresh color and a clean herbal lift at the end.
Rustic white bread, buttered noodles, or soft polenta, for serving
Any of these soak up the thick, spicy broth effectively.
Pickled peppers or mixed pickles (optional)
Cut the richness and echo traditional Balkan side plates.
Meat choices: Wild game (venison, wild boar) can replace part of the beef or pork for a more rustic version; increase cooking time if needed. For a milder stew, use only beef and pork and skip smoked sausage.
Paprika and heat level: If hot paprika is unavailable, use extra sweet paprika plus a pinch of cayenne or crushed chili. For a very mild version, rely on sweet paprika only and omit chilies.
Вино: Replace white wine with extra stock plus 1–2 tsp red wine vinegar near the end for acidity, useful for alcohol-free cooking.
Allergens and dietary needs: The base stew is naturally gluten-free if gluten-free stock and sausage are selected. Allium-sensitive cooks may reduce onion and garlic, though flavor will change markedly. Nightshade-sensitive diners should avoid this dish due to paprika, bell pepper, and chili content.
Prep the meats and vegetables (about 15 minutes).
Pat the meat dry with paper towels, trim any thick surface fat, cut into 3 cm cubes, and season lightly with salt and pepper; finely dice onions, carrot, and bell pepper, and mince the garlic.
Brown the meat in batches (about 20 minutes).
Heat 2 tbsp oil over medium-high in the pot, sear the beef, pork, and other meat in batches until lightly browned on two sides, 3–4 minutes per batch, then transfer to a large bowl; add the smoked sausage at the end just long enough to pick up a little color.
Soften the onions and vegetables (about 20 minutes).
Lower heat to medium, add the remaining 1 tbsp oil if the pot looks dry, then add onions with a pinch of salt and cook, stirring often, until soft, translucent, and starting to turn light gold; stir in carrot and bell pepper and cook until the vegetables lose their raw edge.
Add garlic, tomato paste, and spices (about 5 minutes).
Stir in garlic, tomato paste, and caraway, cooking 1–2 minutes until fragrant and slightly darkened, then take the pot off the heat to prepare for the paprika.
Bloom the paprika safely (about 2 minutes).
Sprinkle in sweet and hot paprika and any red pepper flakes, stirring constantly off the heat so the spices coat the vegetables without burning, then add a small splash of wine or stock to form a loose paste.
Deglaze with wine (about 3–5 minutes).
Return the pot to medium heat, pour in the rest of the wine, and scrape the bottom with a wooden spoon to loosen any browned bits until the liquid reduces slightly and smells mellow, not sharp.
Combine meats, aromatics, and liquid (about 10 minutes).
Return all meats and any collected juices to the pot, add bay leaves and chilies if using, pour in stock, and add enough water so the meat is just covered, then bring to a gentle boil over medium-high heat.
Simmer low and slow (about 90–120 minutes).
Reduce heat to low so the surface barely bubbles, partially cover the pot, and cook until the meat is fully tender, 1½–2 hours, stirring occasionally and skimming off excess fat if a thick layer forms.
Adjust thickness and seasoning (about 20–30 minutes).
During the last 20–30 minutes, remove the lid to let the stew reduce to a glossy, spoon-coating consistency, then taste and adjust salt, black pepper, and heat level; add a small splash of vinegar or lemon juice if it tastes flat.
Rest and garnish (about 10–15 minutes).
Let the stew sit off the heat for 10–15 minutes so the flavors settle, then discard bay leaves and chilies, stir in chopped parsley, and serve hot with bread, noodles, or polenta.
Based on 6 servings, using beef chuck, pork shoulder, a small amount of smoked sausage, and 3 tbsp oil. Values are approximate and will vary with specific ingredients and portion sizes.
| Хранително вещество | Количество (на порция) |
|---|---|
| Калории | ~620 kcal |
| Въглехидрати | ~14 г |
| Протеин | ~56 g |
| Мазнини | ~34 g |
| Фибри | ~3 г |
| Натрий | ~900 мг |
| Алергени | Allium (onion, garlic); nightshades (paprika, peppers). Check stock and sausage labels for gluten and sulfites. |
This structured approach gives a home cook a clear path toward an authentic-feeling Slavonian Čobanac, with room for personal taste and regional adjustments while staying faithful to the dish’s character.
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