Traditional Bulgarian Gyuvech
Традиционно ястие · Bulgarian
A hearty and flavorful Bulgarian stew baked in a traditional clay pot (gyuveche), featuring a rich combination of meats, vegetables, and aromatic spices.
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Съставки
- Pork shoulder300g
- Beef chuck300g
- Lamb shoulder200g
- Onions2 large
- Garlic4 cloves
- Bell peppers (red and green)2
- Tomatoes400g
- Potatoes3 medium
- Carrots2 medium
- Okra150g
- Vegetable oil3 tbsp
- Red paprika1 tbsp
- Black pepper1 tsp
- Saltto taste
- Wateras needed
- Fresh parsleyfor garnish
Стъпки
- 1
Cut the meats into 2-3 cm cubes. Chop the onions and garlic. Dice the bell peppers. Peel and dice the potatoes and carrots. Trim the okra.
- 2
In a large bowl, toss the meats with half the chopped onions, garlic, vegetable oil, paprika, salt, and pepper.
- 3
Layer the bottom of a traditional clay pot (gyuveche) or a large oven-safe pot with the remaining onions.
- 4
Add the seasoned meat mixture on top of the onions.
- 5
Arrange the diced potatoes, carrots, bell peppers, and okra over the meat.
- 6
Add the chopped tomatoes and any accumulated juices.
- 7
Pour in enough water to almost cover the ingredients, about 500-700 ml.
- 8
Cover the pot tightly with a lid or foil.
- 9
Bake in a preheated oven at 180°C (350°F) for 2.5 to 3 hours, or until the meat and vegetables are tender.
- 10
Remove the lid for the last 30 minutes of baking to allow the top to brown slightly.
- 11
Garnish with fresh parsley before serving.
