Croatian meat stew (Slavonian Čobanac) in a rustic bowl with tender beef and pork in rich paprika broth.

Croatian meat stew, known in eastern Croatia as Slavonian Čobanac, is a rustic paprika-based mixed meat stew slowly simmered until tender and richly aromatic. This traditional Croatian meat stew combines generous onions, sweet and hot paprika, and at least two types of meat to create a deeply flavoured, brothy dish rooted in shepherd cooking.

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Overhead view of Croatian meat stew with mixed meats in deep red paprika broth.

Hey, folks – I hope you all are doing well!

Since we’re right in the midst of February, when the days are often cold, snowy, and still very much winter, it truly feels like the perfect time for something hearty and cozy.

This is the season for slow-simmered comfort, bold flavours, and dishes that warm you from the inside out. So, let’s dive into this Croatian Meat Stew – Traditional Slavonian Čobanac.

What Is Croatian Meat Stew (Slavonian Čobanac)?

Slavonian Čobanac originates from Slavonia, a fertile region in eastern Croatia known for pastoral traditions and paprika-rich cuisine. The name derives from “čoban,” meaning shepherd, which reflects the dish’s humble outdoor roots.

Traditionally, cooks prepare Croatian meat stew in a metal kettle (kotlić) over an open fire. They combine several types of meat, bloom generous paprika, and simmer everything slowly until the broth becomes deep red and aromatic. Unlike Hungarian goulash, however, Croatian meat stew remains brothy and never includes flour or cream for thickening.

At its heart, Slavonian Čobanac celebrates simplicity, patience, and bold paprika flavour.

Why You’ll Love This Croatian Meat Stew

Layered flavour: Combining beef and pork creates depth and natural richness.
Paprika-forward warmth: Sweet and hot paprika build colour and gentle heat.
Rustic texture: This Croatian meat stew remains brothy yet concentrated.
Authentic technique: No flour, no cream – just traditional slow simmering.
Perfect winter comfort: It pairs beautifully with rustic bread and red wine.

Flavour and Texture Profile

Croatian meat stew develops a deep brick-red broth infused with paprika and softened onions. The flavour is bold yet balanced – gently spicy, slightly sweet from the onions, and savoury from the mixed meats.

The texture stays spoonable rather than thick. Instead of forming a gravy, Slavonian Čobanac produces a concentrated broth that coats the meat while remaining light enough to ladle.

Ingredients You’ll Need for This Croatian Meat Stew

To prepare authentic Croatian meat stew, focus on quality paprika, generous onions, and at least two types of meat.

Canonical Ingredients

Mixed meats (beef and pork). Traditionally, Croatian meat stew requires at least two types of meat. Beef provides structure and depth, while pork contributes richness and natural fat, creating the layered flavour that defines Slavonian Čobanac.
Onions. A generous quantity forms the backbone of the broth. As they slowly soften and break down, they naturally thicken the stew without the need for flour or roux.
Sweet paprika. This is the heart of Croatian meat stew. It builds the deep red colour and delivers warm, rounded flavour.
Hot paprika. Used more sparingly, it adds gentle heat and balance without overwhelming the dish.
Garlic. Adds subtle savoury depth and complements the paprika beautifully.
Bay leaves. Provide soft aromatic notes that support the overall flavour profile.
Pork fat or neutral oil. Helps develop the base and enhances the stew’s rustic character.
Water or light stock. The liquid should fully cover the meat and maintain the traditional brothy consistency of Slavonian Čobanac.
Salt and black pepper. Simple seasoning allows the paprika and meat to remain the focus.

Acceptable Variations

Although Croatian meat stew remains traditional, regional cooks often add:

Lamb or venison for a more pastoral profile.
Wild boar in hunting communities.
A spoonful of tomato paste for gentle acidity.
Bell peppers for sweetness.
Caraway seeds in some households.
A splash of dry red wine near the end.
Smoked pork for additional depth.

What You Should Not Use

To keep Croatian meat stew authentic:

Do not add flour or roux.
Do not add cream or sour cream.
Do not include potatoes in the stew.
Avoid heavy herbs like thyme or rosemary.
Do not reduce it to a thick gravy.

Slavonian Čobanac: Traditional vs Modern Variations

Traditional Slavonian Čobanac:

Cooked outdoors in a kotlić.
Uses multiple meats.
Simmered for several hours over wood fire.
Maintains a brothy texture.

Modern home adaptation:

Often limited to beef and pork.
Cooked in a Dutch oven.
Slightly milder heat level.
Uses stock instead of water.

Traditional Outdoor Cooking Method (Kotlić)

Traditionally, cooks prepare Slavonian Čobanac in a hanging metal kettle over open flame. First, they slowly cook onions in pork fat. Next, they add the meats in stages. Then, they bloom paprika carefully before adding water.

The stew simmers gently for two to three hours while the cook adjusts the kettle’s height to control heat. As the liquid reduces, the flavours intensify, yet the texture remains brothy and rustic.

How Croatian Meat Stew Is Adapted for Home Cooking (Dutch Oven)

At home, a heavy Dutch oven replicates the steady heat of a kotlić remarkably well. First, cook the onions slowly until softened. Then, add the meats and briefly seal them without aggressive browning. Lower the heat before blooming the paprika to prevent burning.

After adding liquid, maintain a gentle simmer with the lid slightly ajar. Stir occasionally and add small amounts of hot water if needed. In this way, you preserve the traditional brothy consistency while allowing the flavours to concentrate naturally.

Croatian meat stew simmering in a Dutch oven with ladle, showing its brothy paprika base.

How to Make Croatian Meat Stew (Čobanac)

Begin by heating pork fat or oil in a heavy Dutch oven over medium heat. Add the chopped onions and cook them slowly, stirring occasionally, until they soften and turn lightly golden. This step is essential, as the onions form the natural base of the Croatian meat stew.

Next, add the beef first and stir to coat it in the onion mixture. After a few minutes, add the pork and continue cooking briefly until the meats release their juices. Lower the heat before stirring in the sweet and hot paprika. Work quickly and stir constantly for several seconds to bloom the paprika without burning it. If using tomato paste, add it now and mix well.

Immediately pour in enough hot water or light stock to fully cover the meat. Add the garlic and bay leaves, season lightly, and bring the stew to a gentle boil. Then reduce the heat and let the Croatian meat stew simmer partially covered for 1.5 to 2.5 hours, stirring occasionally. Maintain a steady, gentle simmer and add small amounts of hot water if needed to preserve its traditional brothy consistency.

Finally, taste and adjust the seasoning. If desired, stir in a splash of dry red wine during the last 20 minutes of cooking. Once the meat is tender and the broth is rich and paprika-red, remove the bay leaves and serve hot.

Serving and Tradition

Serve Croatian meat stew hot in deep bowls with rustic bread for dipping. Traditionally, people gather around the kettle outdoors, sharing Slavonian Čobanac with friends and family. A glass of dry red wine pairs beautifully with its paprika warmth.

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I’d love for you to try this Hungarian beef goulash. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Croatian meat stew served in a bowl with rustic bread for dipping.