Slovenian Gašprec Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef, pork, and lamb to the pot, and cook until browned on all sides.
3. 3.
   Sprinkle the flour, sweet paprika, dried thyme, salt, and pepper over the meat, and stir well to coat.
4. 4.
   Add the diced carrots, parsnips, and potatoes to the pot, and stir to combine.
5. 5.
   Pour in the beef or vegetable broth, and add the bay leaves.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Gašprec stew hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Beef, pork, and lamb — For tender meat, choose cuts that are suitable for slow cooking, such as stew meat or shoulder cuts. Trim excess fat before cubing.
• Parsnips — Make sure to peel the parsnips before dicing, as the skin can be tough and fibrous.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in red wine overnight before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Serve the Gašprec stew with a side of crusty bread to soak up the delicious broth.

Serving advice

Gašprec stew is best served hot, straight from the pot. It pairs well with a dollop of sour cream on top and a sprinkle of fresh parsley for added freshness.

Presentation advice

Serve the Gašprec stew in individual bowls, allowing the vibrant colors of the vegetables and the rich brown stew to shine through. Garnish with a sprig of fresh thyme or a bay leaf for an elegant touch.