Entree: Bulgaria – Central Culinary Region – гювеч ➤ gyuvech (Slow-baked mixed meat and vegetable stew cooked in an earthenware casserole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) mixed beef and pork, cut into 1-inch (2.5 cm) cubes (such as beef chuck and pork shoulder)
- 2 tbsp (30 ml) vegetable or sunflower oil
- 2 large onions (16 oz / 450 g), roughly chopped
- 3 bell peppers (about 18 oz / 500 g), cored and chopped (mixed colors)
- 1 medium eggplant (1 lb / 450 g), diced
- 3 medium tomatoes (about 14 oz / 400 g), chopped
- 2 medium carrots (8 oz / 225 g), sliced
- 2 medium potatoes (10 oz / 285 g), peeled and cubed
- 1/2 cup (100 g) long-grain rice, rinsed
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 g) tomato paste
- 2 tsp (4 g) sweet paprika (preferably Bulgarian)
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) beef stock or water
- 2 tbsp (8 g) chopped fresh parsley (plus extra for garnish)
- 1 earthenware pot or 3–4 qt (3–4 L) ovenproof casserole

Instructions

1. Preheat the oven to 350°F (175°C). Heat the oil in a large skillet over medium-high heat. Brown the meat in batches, transferring to a plate as pieces are done.
2. In the same skillet, add the onions and cook until translucent, about 5–7 minutes. Add garlic, carrots, and tomato paste; cook 2 minutes, stirring to combine.
3. Add bell peppers, eggplant, tomatoes, potatoes, rinsed rice, sweet paprika, smoked paprika (if using), salt, and pepper. Stir to combine and cook 3–4 minutes to begin softening the vegetables.
4. Return the browned meat to the skillet, add the bay leaves and pour in the beef stock. Bring to a gentle simmer and cook 2–3 minutes just to meld flavors.
5. Transfer the mixture into the earthenware pot or ovenproof casserole, cover with its lid (or foil) and bake in the preheated oven for 60 minutes.
6. Remove the lid and bake an additional 20–30 minutes until the vegetables and rice are tender and the top is slightly browned; add a splash more stock if it appears dry during baking.
7. Remove bay leaves, stir in the chopped parsley, adjust seasoning with salt and pepper, and let rest 10 minutes before serving. Garnish with extra parsley.