Entree: Slovenia – Northern Culinary Region – Bograč (Hearty multi-meat paprika stew typical of northeastern Slovenia)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked pork hock or smoked bacon, chopped
- 12 oz (340 g) smoked sausage (kranjska or kielbasa), sliced
- 3 tbsp (45 ml) lard or vegetable oil
- 3 large onions, finely chopped, approx. 12 oz (340 g)
- 4 tbsp (60 ml) sweet paprika
- 1 tsp (5 ml) hot paprika or cayenne pepper (optional)
- 4 cloves (12 g) garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 4 cups (960 ml) beef stock
- 1 lb (454 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium bell peppers, sliced, approx. 10 oz (280 g)
- 1 tsp (5 g) caraway seeds, lightly crushed
- 2 bay leaves
- 1–2 tsp (5–10 g) salt, to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef and pork dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat and brown the meats in batches until well seared; transfer browned meat to a plate.
2. In the same pot reduce heat to medium, add the chopped onions and cook until deeply softened and golden, about 12–15 minutes. Stir frequently to prevent burning.
3. Remove the pot from the heat and sprinkle in the sweet paprika and hot paprika (if using); stir briefly to coat the onions and meats (keeping paprika from burning is important). Return the pot to low heat, add the garlic and cook 1 minute.
4. Return all browned meats and any juices to the pot. Add the crushed tomatoes, beef stock, bay leaves and crushed caraway seeds. Bring to a gentle simmer, then reduce heat to low, partially cover and simmer for 1 to 1 1/2 hours until meats are nearly tender.
5. Add the potatoes and sliced bell peppers to the pot, stir gently, and continue to simmer uncovered for 20–30 minutes more until the potatoes are cooked through and the stew is thickened. Skim excess fat if desired.
6. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
7. Spoon into deep bowls, garnish with chopped parsley, and serve hot with crusty bread or polenta to soak up the sauce.