Entree: Bulgaria – Northern Culinary Region – Гювеч ➤ Gyuvetch (Slow-baked Bulgarian meat and vegetable casserole)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 10 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large (8 oz (225 g)) onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium (8 oz (225 g)) eggplant, cut into 1-inch (2.5 cm) cubes
- 2 medium (10 oz (285 g)) red bell peppers, seeded and cut into strips
- 2 medium (10 oz (285 g)) tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1/2 cup (90 g) long-grain rice, rinsed
- 1 1/2 cups (360 ml) beef stock or water
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) smoked paprika (optional)
- 1 tsp (2 g) dried savory or thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Butter or additional oil for dotting before baking (optional)

Show original ingredient measurements

- 1 lb (450 g) boneless beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large (8 oz / 225 g) onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium (8 oz / 225 g) eggplant, cut into 1-inch (2.5 cm) cubes
- 2 medium (10 oz / 285 g) red bell peppers, seeded and cut into strips
- 2 medium (10 oz / 285 g) tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1/2 cup (90 g) long-grain rice, rinsed
- 1 1/2 cups (360 ml) beef stock or water
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) smoked paprika (optional)
- 1 tsp (2 g) dried savory or thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Butter or additional oil for dotting before baking (optional)

Instructions

1. Preheat the oven to 350°F (175°C). If using an earthenware or ovenproof casserole (gyuvech), set aside to warm in the oven while you prepare the filling.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium-high heat. Brown the beef cubes in batches, searing all sides; transfer browned beef to the casserole dish.
3. In the same skillet, add sliced onion and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Add eggplant and bell peppers to the skillet and cook until they begin to soften, about 5–7 minutes. Stir in chopped tomatoes and tomato paste; cook 2–3 minutes to combine.
5. Add the vegetable mixture to the casserole with the beef. Sprinkle in rinsed rice, sweet and smoked paprika, dried savory or thyme, bay leaf, salt, and pepper. Pour 1 1/2 cups (360 ml) beef stock or water over the ingredients; stir gently to distribute without stirring the rice too vigorously.
6. Drizzle 1 tbsp (15 ml) red wine vinegar or lemon juice over the top and dot with small pieces of butter or a little extra oil if desired.
7. Cover the casserole with a lid or foil and bake in the preheated oven for 45 minutes. Remove the cover and bake an additional 20–30 minutes until rice is tender and the top is slightly browned and juices are reduced.
8. Let the gyuvetch rest 10 minutes. Remove the bay leaf, stir gently to combine, taste and adjust seasoning, then sprinkle with chopped fresh parsley before serving.