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Kavarma s Tele s Zelenchutsi
Veal Kavarma with Vegetables
A hearty and flavorful Bulgarian stew featuring tender veal slow-cooked with a medley of vegetables such as carrots, potatoes, and peppers, seasoned with traditional herbs. This dish is a variation of the classic Kavarma, showcasing the rich culinary heritage of Bulgaria.
๐ง ์ฌ๋ฃ
- 800 g Veal shoulder(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and sliced)
- 2 medium Potatoes(peeled and cubed)
- 1 large Bell peppers(any color, seeded and chopped)
- 2 tbsp Tomato paste
- 150 ml Red wine
- 500 ml Beef broth
- 1 tsp Dried savory
- 1 tsp Dried thyme
- 1 tsp Sweet paprika
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 3 tbsp Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the veal cubes with salt and pepper. Brown the veal in batches until golden on all sides. Remove the veal and set aside.
- 2
Add the chopped onions to the pot and sautรฉ until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the sliced carrots, cubed potatoes, and chopped bell pepper. Cook for 5 minutes, stirring occasionally.
- 4
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
- 5
Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
- 6
Return the browned veal to the pot. Add the beef broth, dried savory, dried thyme, and sweet paprika. Stir to combine.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 to 2.5 hours, or until the veal is very tender. Stir occasionally.
- 8
Taste and adjust seasoning with salt and pepper if needed. Stir in most of the fresh parsley.
- 9
Serve hot, garnished with the remaining fresh parsley.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a deeper flavor, you can marinate the veal in red wine with some herbs overnight before cooking.
- โEnsure the veal is tender before serving; cooking time may vary depending on the cut.
- โThis stew is excellent served with crusty bread, rice, or traditional Bulgarian banitsa.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other root vegetables like parsnips or celery root.
- A bay leaf can be added during the simmering process for extra aroma.