Hearty Croatian Beef Stew

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
3. 3.
   In the same pot, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Add the sweet paprika, smoked paprika, dried thyme, dried rosemary, and bay leaf to the pot. Stir well to coat the vegetables in the spices.
5. 5.
   Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
6. 6.
   Return the beef stew meat to the pot and add the beef broth and tomato paste. Stir to combine.
7. 7.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1 hour.
8. 8.
   After 1 hour, add the sliced carrots and diced potatoes to the pot. Season with salt and pepper to taste.
9. 9.
   Cover the pot again and continue simmering for an additional 30 minutes, or until the beef is tender and the vegetables are cooked through.
10. 10.
    Remove the bay leaf before serving. Serve the Čobanac hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a smokier flavor, you can use Hungarian smoked paprika instead of regular smoked paprika.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Čobanac in deep bowls, allowing the rich sauce to surround the tender beef and vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

To elevate the presentation, serve the Čobanac in individual cast-iron pots or rustic clay bowls. Accompany it with a side of crusty bread or polenta.