ETLİ GÜVEÇ
Serves 4
Directions
- 1Combine tomato purée, Turkish sweet red pepper paste, and boiling water in a measuring jug, then add chicken/beef stock and mix well.
- 2Cut the beef braising steak into dice.
- 3Slice the large red onions thinly.
- 4Peel and bash the garlic cloves.
- 5Pour extra virgin olive oil into the casserole dish.
- 6Add the diced beef to the casserole dish and season with sea salt flakes and coarse black pepper.
- 7Layer the thinly sliced onions, garlic cloves, and bay leaves over the beef.
- 8Core, deseed, and cut the green peppers into 2-3cm pieces.
- 9Core, deseed, and cut the red bell peppers.
- 10Add the cut green and red peppers over the onions in the casserole dish and season again.
- 11Peel and cut the potatoes into 3cm chunks.
- 12Layer the potatoes over the peppers, add fresh lemon slices and remaining garlic, and season with dried mint and dried oregano.
- 13Halve and slice the tomatoes.
- 14Layer the sliced tomatoes over the potatoes, drizzle with olive oil, and season with dried oregano and coarse black pepper.
- 15Pour the prepared liquid mixture over the layers.
- 16Cover the dish with baking paper and a plate to weight it down, then cover with the lid.
- 17Place the covered casserole dish in the oven to slow cook for a few hours.
- 18Remove the cooked Etli Güveç from the oven.
- 19Serve the delicious one-pot slow-cooked meal.
Ingredients
- 2 tbsp tomato purée
- 2 tbsp Turkish sweet red pepper paste (tatlı biber salçası)
- 100 ml boiling water
- 400 ml chicken / beef stock
- 4 tbsp extra virgin olive oil
- 800 g beef braising steak, diced
- 2 large red onions, thinly sliced
- 8 garlic cloves, peeled and bashed
- 2 bay leaves
- 1.5 tsp sea salt flakes
- 0.75 tsp coarse black pepper
- 2 kapya biber / tomato / small red bell peppers
- 2 large long green mild (carliston) pepper / 2 small green bell peppers, cored, deseeded and cut into 2-3cm pieces
- 750 g Cyprus or Maris Piper potatoes, peeled, cut into 3cm chunks
- 3 slices fresh lemon
- 0.5 tsp dried mint
- 1 tsp dried oregano
- 4 tomatoes, halved and sliced
Equipment
large casserole dishmeasuring jugknifechopping boardovenplate
Tips
- This dish is a lazier and easier version of Yanyana Tavasi.
- Traditionally, Turkish-inspired Tava and Güveç are made with small pieces of meat.
- For this recipe, braising beef is used, but lamb or chicken can also be used.
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