Gyuveche
A traditional Bulgarian baked dish, typically a hearty stew of meat and vegetables cooked slowly in a clay pot (gyuvetche). This version features pork and mixed vegetables.
🧂 Ingredients
- 700 g Pork shoulder(cut into 2-3 cm cubes)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Bell peppers(mixed colors, chopped)
- 400 g Tomatoes(canned diced, or fresh ripe tomatoes chopped)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1 medium Zucchini(cubed)
- 100 ml Red wine(optional, for depth of flavor)
- 200 ml Vegetable or beef broth
- 1 tbsp Tomato paste
- 1 tsp Paprika
- 1 tsp Dried savory or thyme
- 1 Bay leaf
- 3 tbsp Olive oil
- to taste Salt and black pepper
- for garnish Fresh parsley
- 4-6 large Eggs(optional, for topping)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensure your oven is fully preheated before baking. - 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Add chopped bell peppers, carrots, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
- 5
Stir in the diced tomatoes, tomato paste, paprika, dried herbs, and bay leaf. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 6
Return the browned pork to the pot. Add the cubed potatoes and pour in the red wine (if using) and broth. Season with salt and pepper.
💡 Tip: If not using wine, you can add a bit more broth. - 7
Bring the mixture to a simmer, then cover the pot tightly with a lid or foil. Transfer to the preheated oven.
- 8
After 1 hour and 15 minutes, check the tenderness of the meat and vegetables. If using eggs, make wells in the stew and crack an egg into each. Return to the oven, uncovered, for another 15-20 minutes, or until the eggs are set and the stew is bubbling.
💡 Tip: The stew should be thick and the vegetables tender. Adjust cooking time if needed. - 9
Remove from oven, discard the bay leaf, and garnish with fresh parsley before serving. Serve hot directly from the pot.
💡 Tip: Traditionally served in individual clay pots (gyuvetche), but a Dutch oven works well.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the pork overnight in a mixture of red wine, garlic, and herbs.
- ✓Adjust the vegetables based on seasonality and preference. Other good additions include eggplant, peas, or green beans.
- ✓If you don't have a Dutch oven, you can assemble the stew in a large baking dish and cover tightly with foil.
- ✓Ensure there is enough liquid for slow cooking; add more broth if the stew appears too dry.
🔄 Variations
- Use lamb or beef instead of pork.
- Add a pinch of chili flakes for a spicy kick.
- For a vegetarian version, omit the meat and add more vegetables like mushrooms, lentils, or chickpeas.