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Bograč

Bograč
Slovenia
⏱ — min. Serves: —

Ingredients

  • 1 lb (450 g) beef, cut into bite-sized pieces
  • 1 lb (450 g) pork, cut into bite-sized pieces
  • 1 lb (450 g) venison (or lamb), cut into bite-sized pieces
  • 3 tablespoons vegetable oil or lard
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 large potatoes, peeled and diced
  • 2 large carrots, peeled and sliced
  • 2 red bell peppers, chopped
  • 2 tomatoes, chopped
  • 2 tablespoons sweet paprika
  • 1 teaspoon hot paprika (optional, for heat)
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1 teaspoon marjoram
  • 1/2 cup red wine
  • 4 cups beef broth or water
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Prepare the Meat

Season the beef, pork, and venison (or lamb) with salt and black pepper.

Cook the Onions and Garlic

In a large pot or Dutch oven, heat the vegetable oil or lard over medium-high heat.

Add the chopped onions and cook until golden brown, about 10 minutes.

Add the minced garlic and cook for another minute until fragrant.

Brown the Meat

Add the seasoned beef, pork, and venison to the pot. Cook until the meat is browned on all sides.

Add Vegetables and Spices

Stir in the diced potatoes, sliced carrots, chopped red bell peppers, and chopped tomatoes.

Add the sweet paprika, hot paprika (if using), caraway seeds, bay leaf, and marjoram. Mix well to combine.

Simmer the Bogra훾

Pour in the red wine and beef broth (or water).

Bring the mixture to a boil, then reduce the heat to low.

Cover and let it simmer for about 2 to 2.5 hours, or until the meat is tender and the flavors are well melded. Stir occasionally.

Adjust Seasoning

Taste the bogra훾 and adjust the seasoning with more salt and black pepper if needed.

Serve

Ladle the bogra훾 into bowls and garnish with fresh chopped parsley.

Enjoy your meal!