Gjuvec

Method

Heat olive oil in a large heavy-bottomed pot or clay vessel (traditional) and brown the beef cubes in batches until golden, then set aside. In the same pot, sauté the sliced onions and garlic until softened, then stir in the tomato paste and paprika, cooking for one minute. Return the beef to the pot, add the tinned tomatoes, beef stock, bay leaves, salt and pepper, then bring to a simmer and cook covered for 45 minutes until the meat is nearly tender. Add the potatoes, aubergine, courgettes and peppers, stirring well to combine, then continue cooking covered for another 30-35 minutes until all vegetables are tender and the meat is completely cooked through. The dish should have a rich, slightly thick sauce; if too thin, simmer uncovered for the final 10 minutes. Finish with fresh parsley and serve hot, traditionally accompanied by crusty bread.