Bulgarian Gyuvetch with Beef Stew
Fresh vegetables, herbs, and spices combine to create a delicious medley that everyone can enjoy
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Bulgarian Clay Pot Slow Cooker
Ingredients
- 2 lb beef (cut into cubes)
- 3 medium potato (peeled and cut into cubes)
- 2 onions (chopped)
- 2 eggplants
- 4 carrots
- 2 cloves of garlic (minced)
- 1 cups beef stock
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 lb green beans
- ½ lb okra
- 1 lb tomato purée
- 4 tbsp butter or oil
- 2 tsp summer savory
- 2 tsp dried mint
- 4 tsp sweet paprika powder
- salt to taste
- black pepper to taste
Optional Ingredients
- 2 celery stalks (chopped)
- 1 tsp oregano
Instructions
- Cut the meat, eggplant and potatoes, into bite-sized pieces and transfer them into your Bulgarian clay pot or slow cooker. Peel and cut them into cubes. You should aim for the cubes to be around the same size. This will ensure that everything cooks evenly.
- Chop the onions, garlic, carrots, and celery and add them to the pot. Onions provide a sweet flavor that's balanced by the sharpness of garlic. Carrots add an earthy sweetness that brings out the flavors of other vegetables. Celery rounds out the dish with a mild taste and crunchy texture. This combination creates the perfect base for many different dishes
- Remove the seeds foim the red pepper and greed pepper and chop them into medium sized pieces. Transfer them to the clay pot.
- Next clean up the edges of the green beans and okra, you can cut the green beans into smaller pieces or add them as it is, same with okra.
- Add the tomato paste along with the other seasonings and stir to combine. Adding tomato paste not only adds flavor but also richness to any dish. Whether you're looking to add some zing to your favorite recipes or simply need a flavor-packed ingredient for your next culinary creation, adding the tomato paste along with other seasonings can make all the difference.
- Add 4 tbsp of butter or oil to the clay pot.
- Lastly add a cup of water to the guyvetch or pour in the beef stock. Then season with salt and pepper, and add the paprika and oregano if desired.
- Preheat oven to 375 degrees F. Place the lid on top of the clay pot and cook in the oven for about 2 hours
- Serve warm with some crusty bread. Enjoy!
Notes
Gyuvetch is best served with a dollop of sour cream, a sprinkle of parsley, and a side of crusty bread. It also pairs well with a crisp, green salad or a plate of roasted vegetables.
Before you place the gyuvetch to bake it in the oven you can cover with foil to prevent it from drying out.
You can try a few times with a fork untill you see that the potatoes and meat are cooked.