Turkish Beef Stew Recipes

DANA ETLI GUVEC TURKISH BEEF STEW

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

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.

TURKISH BEEF STEW (GUVEC)

Steps:

• Slice eggplant, leave in salt water for about 20 minutes, rinse thoroughly.
• Cut meat into cubes, put in an oven-dish with garlic, sliced onion, sliced tomatoes, sliced eggplant, oil and tomato paste, add salt to taste.
• Heat for about 15 minutes, add one liter of water and put in oven, slowly simmer for about another 1 1/2 hours. Serve with white rice.

TAVA OR TURKISH STEW

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.