RCI-SP.004.0164.001
Gyuvetch
Gyuvetch from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- beef900 gcut in 4-5cm (2 in.) cubes
- onions2 unitcut in half, then in 5mm (1/4 in.) slices
- sweet red peppers (small)12 unitcut in 5mm (1/4 in.) thick rings
- carrots2 unitcut in half or quarter lengthwise, then in 5mm (1/4 in.) slices
- packs okra2 unit
- eggplants3 unitcut in 2 cm (1 in.) round slices
- a few tomatoes cut each in 31 unit
- (2 lbs.) potatoes1 kgpeeled, quartered and cut in 7mm (1/3 in.) thick slices
- 2 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Preheat your oven to 180°C (350°F). Dice the beef into bite-sized cubes and season generously with salt and black pepper.
10 minutes
2
Heat oil in a large skillet over medium-high heat and brown the beef cubes on all sides until a deep golden crust forms. Remove the beef and set aside.
10 minutes
3
In the same skillet, sauté the chopped onions in salad oil until softened and translucent, then add the diced carrots and cook for a further 3 minutes.
8 minutes
4
Chop the eggplants, green peppers, sweet red peppers, potatoes, and tomatoes into roughly equal pieces, then combine them with the onion and carrot mixture, stirring well to combine.
10 minutes
5
Add the browned beef, uncooked rice, a pinch of sugar, and the fresh beef stock to the vegetable mixture, season with salt and black pepper, and stir everything together thoroughly.
5 minutes
6
Transfer the entire mixture into a large earthenware casserole dish, distributing the ingredients evenly, and cover tightly with a lid or foil.
5 minutes
7
Bake in the preheated oven, covered, for approximately 60 to 75 minutes, or until the beef is tender, the rice is fully cooked, and the vegetables are soft.
75 minutes
8
Remove from the oven, uncover, and garnish generously with freshly chopped parsley before serving directly from the earthenware dish.
5 minutes