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Title: Guvech (Balkan Stew)
Categories: Balkan, Stew
Yield: 6 Servings

2 lb Boneless beef short ribs;
-shoulder or stew meat
Kosher salt
Freshly ground black pepper
1 tb Olive oil
6 c Water
2 Bay leaves
2 Eggplants
Kosher salt
1/4 c Olive oil
1 Yellow onion; chopped to
-1/4" dice
2 tb Tomato paste
2 Red or green peppers; seeded
-and sliced
3 Carrots; peeled and cut into
-1/2" rounds
3 Yukon Gold potatoes; peeled
-and cut into 1/2" dice
2 Zucchini; cut into 1/2"
-rounds
4 cl Garlic; sliced
28 oz Can whole tomatoes
1 ts Paprika; or to taste
Freshly ground black pepper
Cooked rice for serving;
-(optional)

Preparation time: 45 minutes
Cooking time: 1 hours 15 minutes

Ghiveci or guvech is a comforting, rustic dish.

Start by cooking the meat, if using. Cut beef into 1" cubes and
sprinkle generously with salt and pepper. Heat 1 tb 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 1-1/2 hours. Set aside. 

Peel eggplant, cut into quarters lengthwise and then to 3/4" 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 1/4
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 ts salt, and ground black pepper to taste. Stir, bring to
boil, reduce the heat to low, cover and cook for 1-1/2 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
1/4 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).

Recipe by Vered Guttman

Recipe FROM: <https://www.myjewishlearning.com/the-nosher/
this-easy-balkan-vegetable-stew-is-perfect-for-shabbat/>

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