Djuvec – Meat and Vegetable Stew

A bean recipe for every taste:

1. finely dice shallots. Cut meat into 3-4 cm cubes.

Peel carrots and cut diagonally into 1/2 cm wide slices. Peel potatoes. Clean leeks, cut in half lengthwise and cut only the white and light green into 2 cm pieces. Halve bell bell pepper lengthwise, remove seeds and cut into 1/2 cm wide strips. Clean beans.

Cut melanzani into 2 cm cubes. Blanch (scald) tomatoes, rinse, skin, quarter, seed and cut quarters in half another time.

Heat the oil and fry the meat until brown. Then add the shallots and sauté briefly. Pour in the clear soup, add the carrots and potatoes and cook for 25 minutes over medium heat with the lid on. Then add the long grain rice with the rest of the vegetables and cook for another 20-25 minutes. Season with salt and pepper, sprinkle with parsley and serve.

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