Bograč is a traditional Slovenian meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along with potatoes, onions, spices, wine, and optionally mushrooms.

The dish was named afterbogracs—a traditional cauldron in which it is still prepared today.