Gyuvech

The Bulgarian Gyuvech is a wonderful testament to slow-food culture around the world. The dish is named after the traditional Bulgarian earthenware pot. The name of a Bulgarian dish as well as the ceramic saucepan in which it is customarily served. The casserole is shallow to assist liquid evaporation. Some types have lids, while the majority have short flat or loop handles. Some of the pots are unglazed on the outside and were designed to be used over burning embers. Other variants of the pots are glazed both inside and out and are intended for use in the oven.

Ingredients:

• 1/3 cup vegetable oil
• 4 cups chopped onions
• 10 garlic cloves, minced
• 8 bay leaves
• 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cube
• 3 tablespoons sweet Hungarian paprika
• 1 tablespoon grated lemon peel
• 1 teaspoon dried summer savoury
• 1/2 teaspoon cayenne pepper
• 3 cups beef stock or canned broth
• 1/3 cup dry red wine
• 1 tablespoon butter, room temperature
• 1 tablespoon all-purpose flour
• 12 ounces egg noodles

Instruction:

1. Heat oil in a heavy large pot over medium heat. Add onions, garlic and bay leave. Sauté until onions are golden, about 15 minutes. Sprinkle meat with salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepper; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, cover and simmer until meat is very tender, stirring occasionally about 1 hour 30 minutes.
2. Using a slotted spoon, transfer meat to a bowl. Mix butter and flour in a small bowl until smooth paste forms. Add to cooking liquid in the pot, whisking constantly. Simmer until cooking liquid thickens to sauce consistency, stirring frequently, about 8 minutes. Season sauce with salt and pepper.
   
3. Return meat to the sauce. (Can be made 1 day ahead. Cover; chill.)
4. Cook noodles in a large pot of boiling salted water until tender but still firm to bite. Drain and transfer to a large bowl.
5. Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.