Bulgarian Beef and Broccoli Stew (Gyuvech Style)
60% автентично · Bulgarian-Inspired
A hearty, slow-cooked stew inspired by Bulgarian Gyuvech, featuring tender beef and broccoli simmered in a rich, savory tomato-based broth with aromatic vegetables. This version adapts the traditional Gyuvech concept to highlight beef and broccoli.
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Съставки
- Beef chuck roast, cubed1.5 lbs
- Broccoli florets3 cups
- Onion, chopped1 large
- Carrots, sliced2 medium
- Garlic, minced3 cloves
- Diced tomatoes1 (14.5 oz) can
- Beef broth3 cups
- Tomato paste2 tbsp
- Paprika1 tsp
- Bay leaf1
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 325°F (160°C).
- 2
Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches, then remove and set aside.
- 3
Add chopped onion and sliced carrots to the pot. Sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in tomato paste and paprika, cook for 1 minute.
- 6
Return beef to the pot. Add diced tomatoes, beef broth, and bay leaf. Bring to a simmer.
- 7
Cover the pot and transfer to the preheated oven. Bake for 1.5 to 2 hours, or until beef is tender.
- 8
Remove from oven. Stir in broccoli florets. Cover and let stand for 10 minutes, or until broccoli is tender-crisp.
- 9
Remove bay leaf. Season with salt and pepper to taste. Serve hot in bowls.
