Turkish Slow-Cooked Beef And Vegetable Stew (Güveç)

Name: Turkish Slow-Cooked Beef And Vegetable Stew (Güveç)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless beef chuck, cut into 1 1/2-inch pieces; 1 large onion, coarsely chopped; 6 garlic cloves (or to taste), coarsely chopped; 1 small carrot, peeled and grated; 3 large tomatoes, cut into eighths; 5 or 6 medium green anaheim chiles, seeded and cut into 1-inch pieces; 1 large eggplant, cut into 1 1/2-inch pieces; 7 cups water; 1/4 cup plus 3 tablespoons sweet or hot Turkish pepper paste or tomato paste, or a combination; 1 teaspoon sugar; 2 teaspoons fine sea salt

Servings: persons

2 pounds boneless beef chuck, cut into 1 1/2-inch pieces
1 large onion, coarsely chopped
6 garlic cloves (or to taste), coarsely chopped
1 small carrot, peeled and grated
3 large tomatoes, cut into eighths
5 or 6 medium green anaheim chiles, seeded and cut into 1-inch pieces
1 large eggplant, cut into 1 1/2-inch pieces
7 cups water
1/4 cup plus 3 tablespoons sweet or hot Turkish pepper paste or tomato paste, or a combination
1 teaspoon sugar
2 teaspoons fine sea salt

1
Place a rack in the middle of the oven (or in the lower third, if the size of your pot requires it) and heat the oven to 425u00b0F.
2
Spread the meat over the bottom of a large Dutch oven or other heavy ovenproof pot. Spread the onion, garlic, and carrot over the meat, then add the rest of the vegetables.
3
Combine the water, pepper and or tomato pastes, sugar, and salt in a medium bowl, stirring to dissolve the paste. Pour over the stew ingredients. Place the pot over high heat and bring the liquid to a boil; do not stir. Transfer the pot to the oven and cook the stew, uncovered, until the liquid reduces by one-half to two-thirds and the meat is tender, about 3 1/2 hours; stir once after about 1 1/2 hours. If after the 3 1/2 hours all of the ingredients are still submerged in liquid, raise the heat to 450u00b0F and cook until some of the ingredients are exposed and beginning to brown, 20 to 30 minutes.
4
Remove from the oven, cover, and allow to rest for 30 minutes before serving hot, or let the stew cool in the pot before refrigerating or freezing.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds boneless beef chuck, cut into 1 1/2-inch pieces, 1 large onion, coarsely chopped, 6 garlic cloves (or to taste), coarsely chopped, 1 small carrot, peeled and grated, and more.

Yes, Turkish Slow-Cooked Beef And Vegetable Stew (Güveç) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!