Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 180 °C. Cut the meat into cubes about 3 cm across and pat dry. Halve the leek lengthwise, rinse it thoroughly, and slice it into half-moons. Finely chop the onion, quarter the mushrooms, and cut the pepper into pieces about 2 cm across.
Brown the meat
Heat the oil over medium-high heat in a heavy ovenproof pot. Season the meat with about half the salt and brown it in two batches, keeping the pieces separate. Cook each batch for 4 to 5 minutes, until browned on several sides. Transfer the browned meat to a plate.
Soften the vegetables
Add the onion and leek to the same pot. Cook for 5 minutes, stirring occasionally, until softened and the onion starts to turn golden. Add the mushrooms and pepper and cook for another 5 minutes, until the mushrooms release their juices and some of the liquid evaporates.
Braise the kavarma in the oven
Return the meat to the pot. Add the paprika, savory, black pepper, and remaining salt; stir briefly, then immediately pour in the wine. Scrape up the browned bits from the bottom, then add the tomatoes and bay leaf. Once the mixture comes to a gentle simmer, cover the pot and transfer it to the oven. Cook for 55 to 60 minutes, until the meat is tender and the juices have thickened slightly.
Finish and serve
Remove the bay leaf and stir in the apple cider vinegar and finely chopped parsley. Taste; the juices should be full-flavored, gently tangy, and suitably salty. If they are too thin, simmer the kavarma uncovered on the stovetop for 3 to 5 minutes. Serve hot with sliced bread.
