Traditional Bulgarian Gyuvech: Slow-Baked Meat and Vegetable Casserole

One clear instruction at a time, with the full ingredient list and tips nearby.

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Heat the oven to 180°C (350°F). Warm half the sunflower oil in a pan and brown the meat in batches, then transfer it to a large lidded clay gyuvech pot.

Ingredients quick view

600g beef chuck or lamb shoulder, cut into 3cm pieces

1 large onion, chopped

3 tablespoons sunflower oil

2 peppers, cut into chunks

1 small eggplant, cubed

1 small zucchini, cubed

200g green beans, trimmed

500g potatoes, cubed

500g ripe tomatoes, peeled and chopped

2 teaspoons sweet paprika

1 teaspoon dried chubritsa (summer savory)

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

250ml hot water

3 tablespoons chopped parsley

Tips quick view

Choose vegetables that hold their shape through slow baking.

Add paprika off direct heat so it stays sweet rather than bitter.

Keep the clay pot covered for most of the bake, then reduce uncovered.

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