Banska Kapama - Bulgarian Slow-Cooked Meat Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) chicken thighs, boneless and skinless, cubed 500g (1.1 lb) chicken thighs, boneless and skinless, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 red bell peppers, seeded and sliced 2 red bell peppers, seeded and sliced
• 2 green bell peppers, seeded and sliced 2 green bell peppers, seeded and sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the pork, beef, and chicken to the pot, and cook until browned on all sides.
4. 4.
   Stir in the tomato paste, paprika, thyme, oregano, and bay leaf. Cook for another minute to allow the flavors to meld.
5. 5.
   Add the bell peppers, carrots, potatoes, cabbage, and tomatoes to the pot. Season with salt and pepper.
6. 6.
   Pour enough water to cover the ingredients, and bring the stew to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have developed.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Banska Kapama hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Beef stew meat — Opt for a cut that is suitable for slow cooking, such as chuck or brisket.
• Chicken thighs — Boneless and skinless thighs work best in this recipe as they remain juicy and tender throughout the cooking process.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a spicier version, you can add a pinch of chili flakes or a diced chili pepper.
• Leftovers of Banska Kapama taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.
• Serve Banska Kapama with a dollop of sour cream on top for a creamy and tangy contrast.
• This stew freezes well, so you can make a larger batch and store it in individual portions for future meals.

Serving advice

Banska Kapama is best served hot, straight from the pot. It pairs wonderfully with crusty bread or fluffy rice, which can be used to soak up the flavorful sauce. Add a side of fresh salad or pickles to complement the richness of the stew.

Presentation advice

To present Banska Kapama beautifully, ladle the stew into individual bowls, making sure to include a variety of meats and vegetables in each serving. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a rustic bread basket on the side for a cozy and inviting presentation.