Game stew with potatoes and paprika

From the north east of Slovenia, this hearty dish is heavily influenced by Hungarian cuisine. 
Course: Soup
Cuisine: Slovenia
Keyword: bacon, Beef, potatoes
Servings: 8


  • 300 g streaky bacon, diced
  • 500 g beef, cubed (shin, chuck or stewing is best)
  • 500 g wild boar, cubed (organic pork will do)
  • 400 g onions (white or red)
  • 800 g waxy potatoes, peeled and cut into bite-sized pieces
  • 2 cloves garlic, finely chopped
  • tbsp tomato puree
  • 1 tsp sweet paprika
  • 1 tsp hot smoked paprika (spanish is excellent)
  • Large pinch caraway seeds
  • 1 bay leaf


  • Heat a little olive oil in a large soup saucepan and gently fry the bacon and onions, stirring often.
  • After about 6-8 minutes, when the onions should be soft (not brown), add the peppers and continue to cook for a further 4-5 minutes.
  • Add the meat and paprika, stir over a highish heat for a minute or two, then add enough hot water to just cover the meat.
  • Put a lid on the pot, turn the heat down and simmer for about one hour.
  • Add the potatoes, garlic, caraway seeds, bay leaf, tomato puree and salt.
  • Replace the lid and cook for a further 30 minutes, until the potatoes are cooked.
  • Season to taste and serve hot.