Beef boneless — 400 g
Bulgarian pepper — 1 piece
Garlic — 1 head
Potatoes 4-5 PCs
Carrots -1 PCs
Tomato — 3 PCs
Salt, black pepper, savory, Bay leaf, parsley.
Lean beef flesh clean from the bones,cut into pieces of 50 grams and put the meat in a pot and pour a liter of cold water. Put it on the fire. Add a few peppercorns, Bay leaf and salt. After boiling to remove foam, and add cut into large cubes carrots. Cover the pan with a lid and cook on very low heat about 1 hour. Peel the potatoes and cut into large chunks. Garlic, without peeling from the shell, divided into slices. Clean 1-2 slices, leave the rest untreated. Tomatoes cut into two halves. Sweet pepper peel and bake on a griddle from the grill to the pepper has become soft.
Cooked meat and boiled carrots put into pots, adding the unpeeled cloves of garlic. Peeled cloves of garlic to RUB with a little salt and pepper and divide between the pots. Add 1-2 pinches of dried savory or a mixture of aromatic herbs. To mix the contents. Add sliced grilled bell peppers. Put a potato. On the centre put a tomato half, cut-side up.
Season with a little salt and pepper. Pour into each pot of broth left over after cooking the beef,about 0.5 cups.Cover the pots with lids and put the pots in trays: ceramic or heat resistant glass. Put the pots in a preheated 220-230 degree oven. From the moment of boiling is necessary to maintain 35-40 minutes.
During this time all the ingredients are ready. Ready the beef with vegetables to be served right in the pot, pre-wiping them with a cloth from the remnants of the boiling broth and put them on a suitable plate or saucer. During the meal spoon meat with vegetables and young potatoes on a plate, sprinkling the dish with finely chopped parsley.