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Slovenian Meat Stew (Bograč)
Traditional Slovenian Food

Slovenian Meat Stew (Bograč)

Slovenian Meat Stew, or Bograč, is a spectacular one-pot stew made with three types of meat: beef, game (deer), and pork. Soft, tender, and delicious.

Slovenian Meat Stew (Bograč)
Jernej’s family comes from the Prekmurje region in Slovenia. Not only is Prekmurje famous for its amazing layered dessert called Prekmurska gibanica, but by its incredible one-pot meat and potato stew. My father-in-law makes the best Bograč. He cooks it in a unique pot outdoors for hours, and the result is the most tender, juicy meat and luscious stew. This stew is particularly famous because it has three types of meat. Each meat is added after the previous cooks for about an hour. You can find beef, game (deer), and pork in this recipe. At the end, add the potatoes and cook them until soft. Such a hearty traditional Slovenian food.

The most delicious Slovenian Meat Stew (Bograč)

These are the main reasons why we adore this recipe: 

  • the meat is tender and juicy, and it melts in your mouth
  • an amazing one-pot recipe filled with meat and potatoes
  • serve for a delicious family meal
  • easy to make ahead
  • gluten-free and dairy-free

Slovenian Meat Stew (Bograč)

Slovenian Meat Stew (Bograč)

Essential ingredients

Bograč is famous for having three types of meat in the recipe. You can find more about the ingredients here, or skip this part to see the recipe below.

Beef - first, add beef to the pot as it takes the longest to cook. Cut into 2-cm or 1-inch pieces and cook for 45 - 60 minutes. Choose Shank or Chuck.

Game - next is the game or deer. Cut the game into the same size pieces as beef and pork and cook it for 45 - 60 minutes. Feel free to use the frozen (defrosted) game if you can't find fresh in the store.

Pork - add the pork at the end. We used pork shoulder. Cook it for about 30 - 40 minutes.

It's essential to avoid boiling the meat, or it will become stiff. Cook the meat over low heat all the time.

Potatoes - choose young potatoes or old potatoes. We used young potatoes in this recipe as we had some homegrown. Cook the potatoes for approximately 30 - 40 minutes or until tender and cooked.

Slovenian Meat Stew (Bograč)

Slovenian Meat Stew (Bograč)

Storing and freezing

Feel free to store Slovenian Meat Stew (Bograč) in the fridge, but don't freeze it.

Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pot and bring to a boil, then serve.

How to make Slovenian Meat Stew (Bograč) at home (video)

Check this quick video to master making Slovenian Meat Stew (Bograč) at home. This recipe is made in collab with

Next, try these one-pot recipes


Lets get cooking!

  • serves
  • preparation:
  • cook:
  • total time:
    hours 20 minutes


  • onions and spices

    Add lard or oil to a pot and place over low heat. When the lard melts, add the diced onion. Sauté for 10 - 15 minutes while stirring regularly for the onions to soften, but it shouldn't be brown. Add the diced pepper, minced garlic, bay leaf, paprika powder, marjoram, caraway, and thyme. Cook for 5 minutes over low heat.

  • meat

    Cut the meat into approximately 2 cm (1 inch) cubes. First, add the beef, cook for 5 minutes over medium heat, then pour 250ml (1 cup) of water. Cover with a lid and simmer on low heat for 45 - 60 minutes. Add the game (deer), cover with a lid, and simmer on low heat for 45 - 60 minutes. Lastly, add the pork, cover with a lid, and simmer on low heat for 30 - 40 minutes.

    It's important to avoid boiling the meat, or it will become stiff. Cook the meat over low heat all the time.
  • potatoes

    Add the potatoes cut into large pieces. (3 - 4 cm or 2 inches). Stir, and add about 100ml (1/2 cup) water if necessary. The potatoes should be in a liquid. Cover with a lid and cook for 30 - 40 minutes or until the potatoes are soft and cooked.

  • cook

    Season the meat stew to taste with salt and pepper, add the red wine, and cook (uncovered) for 10 - 15 minutes for the alcohol to evaporate and the stew to thicken. Divide between four plates and serve. Optionally sprinkle with chopped parsley.


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