Komes - Croatian Traditional Stew

Ingredients

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 2 tablespoons paprika 2 tablespoons paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, bay leaves, and dried thyme, ensuring the meat is well coated with the spices.
4. 4.
   Add the diced carrots, potatoes, parsnip, and turnip to the pot, and mix well with the meat and spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   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.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Komes stew hot with crusty bread on the side.

Treat your ingredients with care...

• Beef or lamb — Choose lean cuts of meat for a healthier option. Trim excess fat before cubing.
• Paprika — Opt for high-quality Hungarian paprika for an authentic flavor.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture.
• Bay leaves — Dry bay leaves work well, but fresh bay leaves can add a more intense aroma.
• Thyme — If using fresh thyme, double the amount to maintain the flavor.

Tips & Tricks

• For a richer flavor, marinate the meat in the paprika and garlic mixture for a few hours before cooking.
• Add a splash of red wine to the stew for an extra layer of complexity.
• If the stew becomes too thick, add a little more broth or water to adjust the consistency.
• Garnish with fresh parsley or dill for a burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Komes stew in deep bowls, allowing the aromatic steam to waft up. Accompany it with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of paprika and a sprig of fresh thyme for an appealing visual touch. Serve it in rustic earthenware bowls to enhance the traditional feel.