This Slavonian-Style Shepherd’s Stew from the Slavonia region of Croatia, čobanac is a meat-centric stew rich with paprika and thickened in part by shredded root vegetables that break down during a long, slow simmer. Though referred to as shepherd’s stew (čoban translates as shepherd), the dish traditionally is made with not only lamb but also beef, pork and wild game. Milk Street simplified the dish using only beef; with chuck roast as the cut of choice for its meaty flavor, nice marbling and ample connective tissue that helps make a full-bodied broth.
NOTE: To achieve just the right amount of earthy flavor and an undercurrent of spicy heat, use both sweet and hot paprika. We didn’t have hot paprika, so 2 teaspoons sweet paprika plus ½ teaspoon cayenne pepper made a fine substitution. Be aware, this recipe uses a LOT of paprika, so make sure to have enough on hand from the start.
Simple dumplings are a classic—and delicious—addition to this stew, but they are not essential. If you’d like to include them, you can obtain the recipe from Milk Street online. The dough is made and added to the pot at the end of cooking. We chose to make the Croatian Mashed Potatoes instead (recipe follows).
TIP: The original recipe calls for 6 cups of water, but in the end, our broth was very thin and watery so we reduced it, uncovered for an additional 30 minutes. To avoid this, use only 4 cups water, or make and insert the dumplings which help soak up the liquid.
It is recommended not to use double-concentrated tomato paste (the type often sold in tubes) or the stew will end up tasting too tomatoey. As you cook the tomato paste and vegetable mixture, don’t worry if the paste sticks to the pot and begins to darken; this browning helps build depth of flavor.
Slavonian-Style Shepherd’s Stew
- 2½ lbs. beef chuck roast, trimmed and cut into 1-inch cubes
- Kosher salt and ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 large carrots, peeled and shredded on the large holes of a box grater
- 2 medium parsnips, peeled and shredded on the large holes of a box grater
- 3 medium garlic cloves, smashed and peeled
- 1 bunch flat-leaf parsley, stems minced and leaves chopped, reserved separately
- 4 Tbsp. tomato paste, divided
- 4-6 cups water (see tip above)
- ¼ cup plus 2 Tbsp. sweet paprika, divided
- 1 Tbsp. hot paprika (see note above)
- 3 bay leaves
- 1 cup dry red wine
- 2 Tbsp. brown mustard
- 1 bunch fresh dill, finely chopped
- In a medium bowl, toss the beef with 1 tablespoon salt and 1 teaspoon pepper; set aside. In a large Dutch oven over medium, combine the oil, onions and ½ teaspoon salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the carrots, parsnips, garlic and parsley stems, then cook, stirring occasionally, until lightly browned, 8 to 10 minutes.
- Stir in 2 tablespoons of the tomato paste and cook, stirring often, until it begins to brown and stick to the bottom of the pot, 2 to 4 minutes. Add the ¼ cup sweet paprika, the hot paprika and bay. Cook, stirring, until fragrant, about 30 seconds. Whisk in the wine and 6 cups water, then bring to a simmer over medium-high, stirring often. (If not making the dumplings which help soak up some of the liquid, you may want to use only 4 cups water which will make the broth less thin.)
- Stir in the beef and return to a simmer. Reduce to low, cover and cook until a skewer inserted into the beef meets no resistance, about 2 hours, stirring occasionally.
- Remove the pot from the heat. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible. Remove and discard the bay.
- In a medium bowl, stir together the remaining 2 tablespoons tomato paste, the remaining 2 tablespoons sweet paprika and the mustard. Whisk about 1 cup of the cooking liquid into the tomato paste mixture, then stir it into the pot. Return to a simmer over medium-high, then stir in the parsley leaves and half the dill. Taste and season with salt and pepper. Serve sprinkled with the remaining dill.
Recipe from Rebecca Richmond for Milk Street
Croatian Mashed Potatoes
Croatian restani krumpir is a hearty, rustic dish of mashed potatoes studded with onions that are sautéed until soft and sweet, oftentimes seasoned with paprika and brightened with fresh herbs. Milk Street’s version is a one-pot recipe—the onion is caramelized, removed and set aside while the potatoes cook. Rather than boiling whole or chunked potatoes in copious water, instead they are sliced unpeeled and steamed in a covered pot with only enough water to facilitate even cooking and prevent scorching. This keeps the potatoes from absorbing lots of moisture so the finished dish tastes rich and earthy instead of thin and washed-out. This dish is a perfect the Slavonian stew.
Tip: Don’t forget to rinse the sliced potatoes before cooking. Rinsing washes off excess starch so the finished dish has a creamy consistency and isn’t dense and gluey. Also, don’t undercook the potatoes—they should almost fall apart when poked with a skewer so they can be easily mashed with a wooden spoon.
Croatian Mashed Potatoes
- 2 Tbsp. grapeseed or other neutral oil
- 1 large yellow onion, chopped
- Kosher salt and ground black pepper
- 2 lbs. Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick
- 3/4 cup water
- 4 Tbsp. (½ stick) salted butter, cut into 4 pieces
- ¼ tsp. sweet paprika, plus more to serve
- 2 Tbsp. finely chopped fresh chives, divided
- In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened and well browned, 22 to 25 minutes. Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
- In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and 1 teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 18 to 20 minutes.
- If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains. (We had to cook ours another 7 minutes for the pot to become dry.)
- Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, ½ teaspoon salt and ¼ teaspoon pepper.
- Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
Recipe from Milk Street
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