Pohorski Lonec - Slovenian Mountain 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
• 150g (5.3 oz) smoked bacon, diced 150g (5.3 oz) smoked bacon, diced
• 2 large potatoes, peeled and cubed 2 large potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 turnip, peeled and cubed 1 turnip, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. 2.
   In the same pot, add the beef and pork cubes. Season with salt and pepper. Brown the meat on all sides until nicely seared. Remove the meat from the pot and set aside.
3. 3.
   Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
4. 4.
   Return the meat to the pot and add the potatoes, carrots, turnip, bay leaves, and dried thyme. Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaves from the pot. Stir in the chopped fresh parsley and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Pohorski Lonec hot, garnished with the crispy bacon. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Beef and Pork — For a more tender result, choose cuts that are suitable for slow cooking, such as chuck roast for beef and pork shoulder for pork.
• Smoked Bacon — Opt for thick-cut bacon to add a smoky flavor to the stew. If unavailable, you can substitute with smoked sausage or omit it entirely for a lighter version.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.

Tips & Tricks

• For a richer flavor, you can deglaze the pot with a splash of red wine after browning the meat.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Pohorski Lonec in deep bowls, making sure to include a generous amount of meat, vegetables, and broth in each serving. Accompany the stew with freshly baked crusty bread to soak up the delicious flavors.

Presentation advice

Garnish each bowl of Pohorski Lonec with a sprinkle of fresh parsley and a few crispy bacon bits on top. The vibrant green of the parsley adds a pop of color to the stew, while the bacon adds a delightful crunch.