Etli Güveç

Serves 6
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Directions

  1. 1In a measuring jug, mix tomato purée, Turkish sweet red pepper paste, and boiling water with chicken/beef stock.
  2. 2Pour extra virgin olive oil into the casserole dish.
  3. 3Add diced beef braising steak to the casserole dish and season with sea salt and coarse black pepper.
  4. 4Layer thinly sliced red onions on top of the meat.
  5. 5Add peeled and bashed garlic cloves and bay leaves over the onions.
  6. 6Chop green and red bell peppers into 2-3cm pieces.
  7. 7Layer the chopped green and red bell peppers on top.
  8. 8Season the peppers with sea salt.
  9. 9Cut the peeled potatoes into 3cm chunks.
  10. 10Layer the potato chunks on top of the peppers and add slices of fresh lemon and remaining garlic.
  11. 11Season with dried mint and dried oregano.
  12. 12Slice the tomatoes and layer them on top of the potatoes and lemon.
  13. 13Drizzle olive oil over the top.
  14. 14Season with sea salt and coarse black pepper.
  15. 15Pour the prepared liquid mixture over the layered ingredients.
  16. 16Cover the dish with baking paper and a plate, then cover with the casserole lid.
  17. 17Place the casserole dish into the oven to cook for a few hours.
  18. 18Remove the dish from the oven and carefully uncover it.
  19. 19Serve the Etli Güveç.

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 / 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 of fresh lemon
  • 0.5 tsp dried mint
  • 1 tsp dried oregano
  • 4 tomatoes, halved and sliced

Equipment

casserole dishknifechopping boardmeasuring jugspoonlarge metal baking trayoven

Tips

  • Güveç is layered into a deep clay pot, weighted down with the meat at the bottom, rather than spread out into a large metal baking tray.
  • For this recipe, you can use braising beef, lamb or chicken.
  • The dish is perfect for long, lazy weekends due to slow-cooking methods, but also a good, hearty midweek meal.