Festival Cauldron · Mixed Meat Stew
Slavonski Čobanac
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Serious cooks insist on at least three different meats in the pot at once — pork, beef, and venison or wild boar are common — and the cauldron should always be bigger than the food inside it.
Several cuts of meat are slow-cooked over an open flame in a large iron cauldron (kotlić) with onions and heavy paprika until the sauce turns thick and dark. It's classic outdoor festival food, cooked communally at Slavonian fešte and food fairs.
Why it's made this way: Čobanac ("shepherd's stew") reflects Slavonia's cauldron-cooking culture, where communal open-fire cooking at festivals is as much a social event as a meal.
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