Perkelt od Podolca

Perkelt od Podolca (Croatian Cattleman's Stew)

A rustic beef stew from continental Croatia, slow-cooked with sweet paprika, onions and tomatoes until the beef is fork-tender. It is hearty, glossy and deeply savoury - the kind of dish meant to be eaten from a deep bowl with crusty bread.

Prep

20 min

Cook

150 min

Total

170 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •800 g (1¾ lb) beef shoulder or shank, cut into 4 cm / 1½ in chunks; well-marbled
• •30 g (2 Tbsp) lard or pork fat, substitute sunflower oil if pork is avoided
• •3 whole (3 medium) yellow onions, finely chopped
• •3 cloves garlic, finely chopped
• •25 g (3 Tbsp) sweet paprika (mljevena paprika), Hungarian/Croatian sweet, not smoked
• •5 g (1 tsp) hot paprika or chili powder, optional, to taste
• •5 g (1 tsp) ground caraway (kumin), lightly toasted and ground
• •400 g (14 oz) ripe tomatoes, fresh grated, or 1 small can chopped tomatoes
• •30 g (2 Tbsp) tomato paste
• •5 g (1 tsp) salt, plus more to taste
• •2 g (½ tsp) freshly ground black pepper
• •2 whole bay leaves
• •200 ml (¾ cup) water or beef stock, only as needed
• •15 g (small handful) fresh parsley, chopped, to finish

Steps

1. 1 Pat the beef dry. Season lightly with salt and pepper.
2. 2 Melt the lard in a heavy pot or Dutch oven over medium heat. Brown the beef in batches, about 2 minutes per side, until a deep crust forms. Transfer to a plate.
3. 3 Lower the heat to medium-low. Add the chopped onions to the fat and cook gently for 8-10 minutes, stirring often, until soft and translucent but not browned.
4. 4 Add the garlic and cook 30 seconds, stirring. Remove the pot from the heat for 10 seconds, then sprinkle in the sweet and hot paprika, caraway, and tomato paste. Stir to coat the onions - this off-heat step prevents the paprika from burning and turning bitter.
5. 5 Return the pot to low heat, stir for 1 minute until the paste darkens slightly, then add the grated tomatoes and bay leaves. Simmer 5 minutes until the sauce thickens.
6. 6 Return the beef and any juices to the pot. Add just enough water or stock to come about halfway up the meat, not covering it (perkelt is a thick stew, not a soup).
7. 7 Bring to a gentle simmer, cover with a lid slightly ajar, and cook on low heat for 1 hour 30 minutes to 2 hours, stirring occasionally and adding a splash of water only if the sauce threatens to dry out. The stew is ready when the beef shreds easily with a fork and the sauce is glossy.
8. 8 Remove the lid for the last 15 minutes if you want a thicker gravy. Check seasoning - the dish should taste generously of paprika and salt.
9. 9 Discard the bay leaves, sprinkle with parsley, and serve hot with crusty bread, boiled potatoes, or plain boiled dumplings (žličnjaci / njoki).
10. 10 Doneness cue: beef must reach an internal temperature of at least 85 °C / 185 °F in the thickest piece and feel tender when pierced; the connective tissue should be fully broken down.