Ingredients:

• 1.5 kg of boškarin beef (shoulder or neck, cut into large cubes)
• Red onions (finely chopped) – the volume should match the amount of meat
• 2 carrots (sliced into rounds)
• 2 celery stalks
• 3 garlic cloves
• 2 tablespoons tomato paste (optional – we don’t use it)
• 200 ml dry red wine, preferably Teran or Borgonja
• 300 ml beef stock
• 2 bay leaves
• 1 sprig of rosemary
• Olive oil
• Salt, pepper, sweet paprika

Preparation:

• Preheat the oven to 150 °C (300 °F).
• Heat olive oil in a cast iron Dutch oven. Sear the meat in batches over high heat until browned and crusty. Remove and set aside.
• In the same fat, sauté the onions, carrots, celery, and garlic until softened and lightly caramelized.
• Add tomato paste (if using), stir briefly, then return the meat to the pot.
• Pour in the wine and let the alcohol evaporate for 2–3 minutes. Add the stock, bay leaves, rosemary, salt, pepper, and paprika.
• Cover and place in the oven. Cook for 3 hours (or longer), until the meat is exceptionally tender (but not falling apart) and the sauce is thick. Check occasionally and add a splash of stock if needed.
• If desired, uncover the pot near the end of cooking to further reduce the sauce.

Serving:

Naturally, serve with homemade šurlice pasta! Generously ladle the stew over the pasta, sprinkle with fresh parsley, and pair with a glass of Žlahtina or Teran wine.