Ingredients
For the meat (optional):
- 2 lb boneless beef short ribs, shoulder or stew meat
- kosher salt
- freshly ground black pepper
- 1 Tbsp olive oil
- 6 cups water
- 2 bay leaves
For the vegetable stew:
- 2 eggplants
- kosher salt
- ¼ cup olive oil
- 1 yellow onion, chopped to ¼ inch dice
- 2 Tbsp tomato paste
- 2 red or green peppers, seeded and sliced
- 3 carrots, peeled and cut into ½-inch rounds
- 3 Yukon Gold potatoes, peeled and cut into ½-inch dice
- 2 zucchini, cut into ½-inch rounds
- 4 garlic cloves, sliced
- 1 (28 oz) can whole tomatoes
- 1 tsp paprika, or to taste
- freshly ground black pepper
- cooked rice, for serving (optional)
Instructions
- Start by cooking the meat, if using. Cut beef into 1-inch cubes and sprinkle generously with salt and pepper. Heat 1 Tbsp oil in a medium pot over medium-high heat and brown beef cubes on all sides, about 6 minutes total. Add water to cover (about 6 cups) and bring to boil. Use a large spoon to skim off any foam. Add bay leaves, reduce heat to low, cover pot and cook for 1½ hours. Set aside.
- Peel eggplant, cut into quarters lengthwise and then to ¾-inch pieces. Put in a colander and salt generously. Let stand for 30 minutes and up to 2 hours, then wash with cold water and pat dry.
- Heat a large, heavy bottomed pot (preferably ovenproof, since it’s nice to finish the dish in the oven) over medium-high heat. Add ¼ cup olive oil and onion, and sauté until the onion is transparent. Add eggplant and cook for another 8 minutes, stirring occasionally. Add tomato paste and cook for 1 minute longer.
- Now add the rest of the vegetables you’re using and stir gently. Add the cooked beef and mix it in very gently.
- Roughly chop the canned tomatoes (you can do it with a large knife inside the can) and add to the pot together with their liquid. Add paprika, 2 tsp salt, and ground black pepper to taste. Stir, bring to boil, reduce the heat to low, cover and cook for 1½ hours, or until the veggies are very tender.
- Check the stew after about 15 minutes to see that the vegetables have released enough liquid. You want to have enough liquid to reach about ¼ of the way up the vegetables. The stew does not need to be very wet, but you don’t want the veggies to burn either. If the liquid does not reach the desired height, add a little boiling water.
- This step is optional, but adds an extra layer of taste: After the stew has cooked on the stove for 45 minutes, preheat your oven to 375°F. After an hour on the stove top, remove the lid from the pot, add salt to taste, transfer to the oven and cook for 1 extra hour uncovered, to create a nice crust.
- Serve guvech hot or warm, with rice (optional).
Notes
- It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.
- You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color).
- Guvech keeps in the fridge for up to four days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes - 3 hours 30 minutes
- Category: Entree
- Method: Slow-Cook
- Cuisine: Balkan