Čobanac
A spicy, paprika-heavy stew made with several kinds of meat, traditionally simmered for hours in a cauldron over an open fire.
- prep
- 25 min
- cook
- 2 h 30 min
- total
- 2 h 55 min
- serves
- 6
- level
- medium
Čobanac is Slavonia's shepherd's stew, several kinds of meat simmered for hours with a heavy hand of paprika, traditionally cooked outdoors in a cauldron over a wood fire as half a social event and half a cooking method.
It rewards patience more than skill. Low heat, a long simmer, and the meat falls apart on its own.
Part of our 20 best Croatian recipes list.
method
Heat the lard or oil in a large heavy pot or cauldron. Brown the meats in batches over high heat, then set aside.
Lower the heat, add the onions, and cook for 10 to 12 minutes until deeply softened and golden.
Add the garlic, sweet and hot paprika, and tomato paste. Cook for 1 to 2 minutes, stirring constantly so the paprika doesn't scorch.
Return the meat to the pot, and add the bay leaves, wine and stock, enough to just cover the meat.
Bring to a bare simmer, cover, and cook very slowly for 2.5 to 3 hours, stirring occasionally, until the meat is falling-apart tender and the sauce has reduced and deepened.
Season with salt and pepper to taste.
Serve hot with plenty of crusty bread.
chef's tips
- Čobanac is traditionally made with at least three kinds of meat and cooked outdoors in a cauldron over a wood fire, often as a social, all-day cooking event in Slavonia.
- The paprika should cook briefly in the fat before any liquid goes in; this blooms its flavor rather than leaving it tasting raw and dusty.
- Keep the heat low and the simmer gentle for the full cooking time. This is a stew that rewards patience, not a quick weeknight dinner.
- Leftover čobanac, like most slow stews, is often even better the next day.