Bulgarian Beef Stew with Red Wine (Gyuvech Style)
80% автентично · Bulgarian
A hearty and rustic stew inspired by Bulgarian Gyuvech, featuring beef braised in red wine with paprika, peppers, and tomatoes, often baked in a clay pot.
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Съставки
- Beef chuck roast1.5 lbs
- Dry red wine1.5 cups
- Beef broth1 cup
- Yellow onion1 large
- Red bell pepper1
- Green bell pepper1
- Tomatoes2 medium
- Garlic3 cloves
- Sweet paprika1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Cut beef into 1.5-inch cubes. Season with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- 3
Sear beef cubes in batches until browned. Remove beef.
- 4
Add chopped onion and chopped bell peppers to the pot, cook until softened.
- 5
Stir in minced garlic and sweet paprika, cook for 1 minute until fragrant.
- 6
Add chopped tomatoes and cook for 5 minutes until they start to break down.
- 7
Pour in red wine and beef broth, scraping up any browned bits.
- 8
Return beef to the pot. Bring to a simmer.
- 9
Cover the pot and simmer gently on low heat for 2 to 2.5 hours, or until beef is very tender.
- 10
Alternatively, transfer to a clay pot (gyuveche) and bake in a preheated oven at 300°F (150°C) for the same duration.
- 11
Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
