Turkish Beef Stew Guvec Recipes

DANA ETLI GUVEC TURKISH BEEF STEW

Dana Etli Guvec Turkish beef stew image

Similar to a beef stew, a Turkish güveç is a hardy one pot meal that easily adapts to the modern kitchen.

Provided by John

Time 5h

Number Of Ingredients 14

Ingredients

2 cups beef stock
½ cup Biber Salçasi -- Turkish Red Pepper Paste -- sweet or hot to taste
1 TSP Smoked Paprika
1 tsp sugar
2 tsp kosher salt
2½ lbs beef chuck (cut into 1½" cubes)
1 large onion (roughly chopped)
4 cloves garlic (chopped)
1 small carrot (peeled and finely shredded)
3 large tomatoes (cut into wedges)
2 large mild green chilis such as anaheim or poblano (seeded and large dice)
1 large green bell pepper (seeded, and large diced)
2 medium eggplants cubed (approximately same size as beef pieces)
Salt and Pepper (to taste)

Steps:

Preheat the oven to 300O F
In a large bowl, add the Turkish Red Pepper Paste, Paprika, sugar and salt and whisk to combine
Layer beef cubes on the bottom of a 5 qt dutch oven
Cover the beef with the onions, garlic and carrots
Add the tomatoes, peppers, and eggplant
Pour the pepper paste mixture over the top, but do not stir
Cover and place in the oven for 4 - 5 hours, until the meat is tender.
Remove from oven and let sit, covered, for 30 minutes before serving to allow flavors to combine

TURKISH BEEF STEW

Turkish Beef Stew image

I remember this as comfort food since I was very little. A real staple in our family. Yes, I know there's a lot of olive oil in it :) You may certainly decrease the amount if you wish. Serve with lots of nice long grain white rice or crusty bread to catch the juices.

Provided by Semra22

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2-3 lbs stewing beef
1 large onion, chopped
4 garlic cloves, minced
1/3 cup olive oil
1 (19 ounce) can tomatoes with juice
salt and black pepper
1/4 teaspoon allspice (optional but good)
1/4 teaspoon thyme
1/4 teaspoon oregano
2 bay leaves

Steps:

Sprinkle the beef with salt and pepper to taste and allspice.
Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.

Nutrition Facts : Calories 463.1, Fat 36.4, SaturatedFat 12.3, Cholesterol 95, Sodium 226.6, Carbohydrate 6.7, Fiber 1.3, Sugar 3.3, Protein 26.7

TAVA OR TURKISH STEW

Tava or Turkish Stew image

This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.

Provided by Carrie H

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
½ (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Nutrition Facts : Calories 397 calories, Carbohydrate 9.4 g, Cholesterol 113.1 mg, Fat 19.5 g, Fiber 1.8 g, Protein 43.7 g, SaturatedFat 9.1 g, Sodium 854.4 mg, Sugar 4.7 g

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