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Zagorski Stew with Pork and Vegetables
A hearty and rustic stew from the Zagorje region, featuring tender chunks of pork simmered with a variety of seasonal vegetables and seasoned with paprika and herbs.
ð§ ææ
- 800 g Pork shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Parsnips(peeled and chopped)
- 2 Celery stalks(chopped)
- 500 g Potatoes(peeled and cut into chunks)
- 4 cloves Garlic(minced)
- 2 tbsp Sweet paprika
- 1 tsp Smoked paprika
- 2 tbsp Tomato paste
- 750 ml Beef or vegetable broth
- 1 Bay leaf
- 1 tsp Marjoram(dried)
- 3 tbsp Olive oil or lard
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
ðšâð³ äœãæ¹
- 1
Heat the olive oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Season the pork cubes generously with salt and pepper. Brown the pork in batches until golden brown on all sides. Remove the pork and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Stir in the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
- 5
Add the tomato paste and cook for another minute, stirring constantly.
- 6
Return the browned pork to the pot. Add the chopped carrots, parsnips, and celery.
- 7
Pour in the broth, add the bay leaf and marjoram. Bring to a simmer, then reduce the heat to low.
- 8
Cover the pot and let it simmer gently for about 1 hour, or until the pork is starting to become tender.
- 9
Add the potato chunks to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender and the stew has thickened.
- 10
Season with salt and pepper to taste. Remove the bay leaf before serving. Garnish with fresh chopped parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use pork belly or a combination of pork shoulder and belly.
- âIf the stew is too thin, you can thicken it by mashing some of the potatoes against the side of the pot or by making a slurry of flour and water.
- âThis stew tastes even better the next day, as the flavors have more time to meld.
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- Add a handful of green beans or peas in the last 15 minutes of cooking.
- For a spicier kick, add a pinch of red pepper flakes with the paprika.