Classic Beef "Vinen Kebap" (Beef Stew in Red Wine)
Традиционно ястие · Bulgarian
A rich and hearty Bulgarian beef stew slow-cooked in red wine with aromatic vegetables and spices. This is the quintessential "Vinen Kebap".
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Съставки
- Beef chuck roast1 kg
- Dry red wine750 ml
- Onions2 large
- Carrots2 large
- Celery stalks2
- Garlic cloves4
- Tomato paste2 tbsp
- Beef broth500 ml
- Bay leaves2
- Thyme sprigs3
- All-purpose flour2 tbsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cut beef into 2-3 cm cubes. Season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- 3
Chop onions, carrots, and celery into bite-sized pieces. Mince garlic.
- 4
Add chopped vegetables to the pot and sauté until softened, about 8-10 minutes.
- 5
Stir in tomato paste and cook for 1 minute until fragrant.
- 6
Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes.
- 7
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce slightly for 5 minutes.
- 8
Return the browned beef to the pot. Add beef broth, bay leaves, and thyme sprigs. The liquid should almost cover the meat.
- 9
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender.
- 10
Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper if needed. Let it rest for 10 minutes before serving.
