Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung over an open fire.

Typically, it consists of a few different types of meat, from veal and pork to wild game meat, along with large quantities of onions, and a special blend of sweet and hot ground paprika which gives the stew its characteristical rich and vivid color. 

This variety of goulash comes from the Croatian region of Slavonia and Baranja. It is made with pork (sometimes pork and veal), onions, oil, mushrooms, bell peppers, tomatoes, potatoes, and sausages. Slavonski gulaš is typically flavored with salt, pepper, and hot ground paprika.

The dish is usually prepared in winter, and it is recommended to serve it with gnocchi, polenta, or wide pasta noodles.

Perkelt od soma is a traditional delicacy from the Croatian region of Slavonija and Baranja, which is heavily influenced by Hungarian cuisine. This variation of the Hungarian pörkölt stew is made with sliced catfish and a combination of onions, garlic, ground red paprika (both mild and hot varieties), and bacon.

After the stew has been cooked, it is traditionally served accompanied by homemade noodles mixed with cheese and bacon bits. Along with fiš paprikaš and čobanac, this flavorful stew is a staple at numerous restaurants in Baranya County.

Sataraš is a vegetable stew made with a combination of tomatoes, peppers, onions, garlic, and parsley. The ingredients are first fried, then seasoned with salt and pepper and gently stewed. It is recommended to use a wide pan while preparing the dish so that the liquid evaporates more quickly, while the vegetables retain the desired shape and texture.

Sataraš can be eaten hot or cold. It can be served on its own or as an accompaniment to fried meat and fish dishes. In Croatia, when sataraš was served in the past, the head of the family would sometimes ask for a sunny-side-up egg or two to be placed on top of the dish (making the meal non-vegan with his request). 

Fiš paprikaš (or hal paprikas in Hungary, with the addition of sour cream) is a traditional stew cooked in a big cauldron over an open fire. This spicy fish stew is traditionally made with a variety of freshwater fish such as catfish, starlet, pike, and carp.

The stew is heavily flavored with large amounts of the region's staple – ground red paprika, which can range from mild to very hot. Fiš paprikaš is often served with homemade noodles, and it is so popular in the region that there are numerous fiš cooking competitions organized throughout the year. 

Perkelt of podolca is a stew made with the meat from the breed of cattle called Slavonian-Syrmian Podolian, characterized by a thick and creamy consistency and a strong aroma and smell. Chuck and flank are preferred cuts for this stew, as they have lots of intermuscular fat that melts as the meat cooks, resulting in a thick and velvety texture.

Other ingredients that go into making this stew are onion, garlic, lard, sweet and hot paprika, honey, wine, pepper, beef broth, salt, and bull horn pepper ajvarica, which gives some freshness to this heavy stew. Perkelt od podolca can be savored only in the restaurant Citadela in Vardarac, where it was created by the owners, the Lazar family. 

Saganlija is a traditional dish originating from Pakrac. This stew is usually made with a combination of beans (bolozan or prebranac is the best option), onions, garlic, pumpkin seed oil, bay leaves, salt, and black pepper. The beans are soaked overnight and drained in the morning before they’re cooked in water for a few minutes and drained again.

Pumpkin seed oil is poured into a deep and wide pan, and it’s then layered with chopped onions, beans, salt, pepper, and garlic. The process is repeated four times, while bay leaves are placed in between the second and third layers. Water is poured into the pot, and the dish is simmered for three to four hours without stirring. 

Grah iz ćupa is a traditional dish originating from Baranja. It’s made with a combination of beans, dried meat, carrots, garlic, onions, paprika powder, salt, pepper, and (optionally) bay leaves and hot peppers. The beans are soaked overnight, then placed in an earthenware pot with the dried meat, chopped onions, and water.

The pot is placed near an open fire and it’s left to simmer for at least 2 hours. Once it’s bubbling, the vegetables, spices, and paprika are added to the pot, and the stew is left to simmer for a few more hours. The dish is done when the beans have a flavor that’s reminiscent of chestnuts and the liquid becomes creamy and shiny. 

Guščji paprikaš is a traditional stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika powder.

Near the end of cooking, small noodles made with eggs, flour, and salt are added to the pot and cooked until they float up to the surface. The dish is quite old, originating from the times when the field workers went out to harvest. For breakfast, they would eat various cold cuts and drink šljivovica, while guščji paprikaš was reserved for lunch, prepared in large amounts over an open flame.