Slavonian Shepherd's Stew (Čobanac)
Slavonski čobanac Say it: SLAH-vohn-skee CHO-bah-nahts
At Slavonian village feasts and harvest tables, čobanac arrives in deep bowls with a loose, deep-red broth and a strong paprika aroma. Beef, pork and game simmer together with sweet and hot paprika until the meat is tender, while the stew is kept intentionally brothy rather than thick. The name comes from čoban, meaning shepherd, and the traditional method is an outdoor cast-iron cauldron over an open fire, stirred slowly for hours.
Slavonian Shepherd's Stew (Čobanac)
Slavonski čobanac
Pronounced SLAH-vohn-skee CHO-bah-nahts
- Serves
- 6
- Prep
- 40 min
- Cook
- 3 hr
- Total
- 3 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat and aromatics
Seasonings and liquid
Method
Blend the onions, garlic and carrot with a few tablespoons of water until the mixture is very smooth. Heat the oil or lard in a large heavy pot or Dutch oven over medium heat, add the blended mixture, and cook it down, stirring frequently and adding a splash of water if it begins to stick, for 15–20 minutes, until softened and most of the liquid has cooked off.
Introduce the game meat first, turning it in the onion base, and let it bubble uncovered for roughly 15 minutes, stirring so it takes on a little color. Next add the beef and cook 15 minutes, then add the pork and cook 15 minutes more; the meats will give up their juices as they go.
Mix in 1 teaspoon Vegeta if you are using it, the whole peppercorns, ground black pepper, 2 tablespoons sweet paprika, the bay leaves and either the whole chili peppers or 1/2 teaspoon hot paprika. Simmer for about 5 minutes to let the spices open up.
Add enough water to sit about 1 inch (2.5 cm) above the meat—roughly 7 cups (1.7 L). Bring to a gentle boil, remove any foam from the surface, then reduce the heat to a very slow simmer. Once this water is in, do not add more.
Once the stew has simmered for 20 minutes, stir in the last 1 tablespoon sweet paprika, the hot paprika if using, and salt to taste. Keep it at a slow simmer, partly covered or uncovered, for about 1 hour, stirring now and then.
As soon as the meat is nearly tender, add the tomato puree and the white wine if you are using it. Cook for 20–30 minutes longer, until the meat is very soft and the broth is a glossy deep red yet still brothy. Taste and correct the salt, paprika or heat.
Take the pot off the heat and leave it to settle for 10 minutes. If desired, fish out the bay leaves and whole chilies, then serve the stew in deep bowls.
Regional variant: Čobanac with fant (čobanac s fantom)
In certain Slavonian homes, the stew is given a thicker finish with 'fant', a plain roux. Near the end of cooking, melt 3–4 tablespoons lard or fat in a small pan, whisk in 3–4 tablespoons all-purpose flour, and heat over medium until it smells toasted but has not taken on color. About 10 minutes before serving, whisk this roux into the simmering stew and let it cook until the liquid thickens a little; the result is thicker and more gravy-like than the classic brothy stew.
Cook's notes
- Choose three different meats when possible; beef, pork and game together are what give čobanac its deep taste. If game is not available, use beef shank or more pork shoulder in its place and add a little extra smoked sweet paprika.
- The stew should remain brothy, not thick. If it cooks down too far, avoid adding water after the first amount; instead, serve it once the meat is tender so the traditional texture stays right.
- For the most authentic preparation, use lard rather than oil and cook the stew outdoors in a cauldron over a wood fire.
Serve with
Offer crusty white bread or cornbread, pickled hot peppers and a simple green salad alongside. Traditionally, the meal is accompanied by a glass of Slavonian red wine, or a small plum brandy is served before eating.
Make ahead and storage
The stew is even better after a day in the refrigerator. Let it cool, keep it refrigerated for up to 3 days, and reheat it gently over low heat without adding water.
