Earthenware pot picture

Gyuveche - Earthenware Pot Stew


Ingredients for 5 portions:

2 chicken breasts,
10 oz. pork loin, diced,
1/2 kg. potatoes,
4 ripe tomatoes,
2 sliced onions,
2 red bell peppers,
3 tbsp. extra virgin olive oil,
4 fresh eggs,
4 oz. feta cheese,
4 sticks asiago cheese,
1 pinch mixed dried herbs,
1 tsp. salt and pepper to taste,
2 oz. dried soudjuk (optional),
1 tsp. chopped parsley.


1. In a large earthenware pot combine the diced meats, thick sliced potatoes and tomatoes, sliced onion and red peppers, olive oil, dried herbs (summer savory, oregano, basil, thyme), salt and pepper.

2. Add about 3 oz. of water to the pot, cover with the lid and cook in a preheated oven until the potatoes are soft.

3. Taste for salt and check the level of the liquid to be 1 inch from the bottom.

4. When done, crumble the feta on top, add the 4 eggs and asiago cheese and cook uncovered for 7-8 minutes more.

5. Remove from the oven and let it sit with the lid on for about 10-15 minutes before serving.

6. At the end you should still have some liquid left at the bottom of the pot.

7. Sprinkle the gyuveche with parsley and serve.

This is an ancient Eastern European recipe. It is a flexible one, too - you can put whatever vegetables or left over meat, such as ham, beef, chicken, ect. Enjoy.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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