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Kavarma Stew
A hearty and flavorful Bulgarian stew, typically made with pork or chicken, vegetables like peppers, onions, and tomatoes, and seasoned with traditional spices.
ð§ ææ
- 1 kg Pork shoulder(cut into 2-3 cm cubes)
- 2 large Onions(chopped)
- 2 large Bell peppers(mixed colors, chopped)
- 400 g Tomatoes(chopped or crushed)
- 2 medium Carrots(diced)
- 4 cloves Garlic(minced)
- 200 ml Red wine
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 1 tbsp Paprika(sweet)
- 1 tsp Black pepper(freshly ground)
- to taste Salt
- 1 Bay leaf
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 2
Add chopped onions and bell peppers to the pot. Sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
- 4
Add the diced carrots, tomato paste, and paprika. Cook for another 2 minutes, stirring constantly.
- 5
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- 6
Return the browned pork to the pot. Add chopped tomatoes, bay leaf, salt, and black pepper. Stir to combine.
- 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour 15 minutes, or until the pork is tender. Stir occasionally.
- 8
Adjust seasoning if needed. Remove bay leaf before serving. Garnish with fresh parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the pork in red wine and spices overnight.
- âIf the stew becomes too thick, add a little water or broth.
- âServe with crusty bread to soak up the delicious sauce.
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- Use chicken thighs instead of pork for a lighter version.
- Add mushrooms or potatoes for extra heartiness.
- For a spicier kick, add a pinch of red pepper flakes.