Bakalca (Slovenian Lamb Stew) is a traditional Slovenian recipe for a classic stew of lamb with onions, carrots and potatoes in a beef stock and red wine base. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Slovenian Lamb Stew (Bakalca).
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Bacalka is a traditional Slovenian stew celebrated for its warm, hearty character and robust flavours that encapsulate the essence of rural Slovenian cuisine. This dish, typically consisting of slow-cooked lamb with a medley of root vegetables and spices, is a testament to the country’s rich culinary tradition, known for utilizing simple but high-quality local ingredients to create deep, satisfying flavours. This is another recipe originating in the town of Idrija and the stew is often served with Idrijski žlikrofi dumplings.
Ingredients:
1kg lamb shoulder, cut into cubes
2 large onions, diced
3 medium carrots, sliced
4 medium potatoes, cubed
4 garlic cloves, minced
2 bay leaves
1 tsp thyme
1 tbsp paprika
1 tsp salt
½ tsp freshly-ground black pepper
4 tbsp olive oil
750ml beef stock
250ml red wine
Method:
Combine the lamb in a bowl with 2 tbsp olive oil, 2 minced garlic cloves and the thyme. Toss to combine the lamb with the other ingredients then cover and set aside to marinate in the refrigerator over night.
When ready to cook place a large flame-proof casserole or pan over medium-high heat. When hot add the remaining olive oil then take the lamb out of the marinade, add to the pan and fry to sear on all sides. Remove with a slotted spoon and set aside.
Scrape any left-over marinade from the bowl into the pan then add the onion and remaining garlic. Fry for about 4–5 minutes, until the onion is soft.
Now add in the carrots and potatoes, stirring to coat in the aromatic mixture from the pan.
Return the lamb to the pan and scatter over the paprika then season to taste with salt and freshly-ground black pepper. Stir to combine then add in the bay leaves.
Now pour in the beef stock and the red wine. Bring the mixture to a gentle boil. Reduce to a low simmer, cover and simmer gently for 2–3 hours, until the lamb is tender.
Adjust the seasonings to taste, remove the bay leaves and serve.
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