Classic Bulgarian "Телешки Гювеч"
Традиционно ястие · Bulgarian
A traditional Bulgarian slow-cooked beef and vegetable stew baked in a clay pot (gyuvech). Features tender beef, a medley of vegetables, and rich, savory flavors.
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Съставки
- Beef (stewing cuts like chuck or shank)600g
- Onions2 medium
- Garlic4 cloves
- Potatoes3 medium
- Carrots2 medium
- Bell Peppers (red or green)1 large
- Tomatoes (fresh or canned diced)400g
- Tomato Paste2 tbsp
- Red Wine (optional)100ml
- Beef Broth200ml
- Vegetable Oil or Lard3 tbsp
- Paprika (sweet)1 tsp
- Black Pepperto taste
- Saltto taste
- Fresh Parsleyfor garnish
Стъпки
- 1
Cut beef into 2-3 cm cubes. Season with salt and pepper.
- 2
Chop onions and garlic. Peel and dice potatoes, carrots, and bell peppers. Dice tomatoes if using fresh.
- 3
Heat oil in a large skillet or pot over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- 4
In the same skillet, sauté onions until softened, about 5-7 minutes. Add garlic and cook for another minute.
- 5
Stir in tomato paste and paprika, cook for 1 minute.
- 6
Add diced tomatoes, red wine (if using), and beef broth. Bring to a simmer, scraping up any browned bits from the bottom.
- 7
Return the beef to the pot. Add the diced potatoes, carrots, and bell peppers. Season with salt and pepper.
- 8
Transfer the mixture to a traditional clay pot (gyuvech) or a Dutch oven. Ensure it's not filled more than 2/3 full.
- 9
Cover the pot tightly (with a lid or foil).
- 10
Bake in a preheated oven at 160°C (320°F) for 2.5 to 3 hours, or until the beef is very tender and vegetables are cooked through. Check liquid levels halfway through and add a little water if it seems too dry.
- 11
Remove from oven, let rest for 10 minutes. Garnish with fresh parsley before serving.
