Bulgarian stew

Preparation:

Preparation: Cut the meat into 3 cm side cubes. Peel all the vegetables, then cut the green beans into chunks, slice the courgettes and tomatoes, cut the peppers into rings. Brown the meat in a pan with the oil over high heat, stirring constantly. When it is golden brown, add the onions and the minced garlic and let everything fry for a few minutes, then pour in the wine and cook for 20 minutes over moderate heat. Transfer the meat into a large saucepan and cover it with the vegetables arranged in layers, starting with the green beans and continuing with the courgettes and peppers. Mix a pinch of salt, a grind of pepper, cumin, paprika and basil in a bowl and sprinkle half of the mixture on the vegetables, finally add the rice. Cover everything with the tomato slices, pour over the veal broth and add the rest of the aromatic mixture. Close the saucepan and cook the stew in the oven (220 degrees) for about an hour and a half. --- ADVICE. It is a particularly delicate version of a traditional Bulgarian stew, prepared with lamb meat, which we replaced with chamois. It is generally served with the ever-present yoghurt.