Ecomely

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Güveç (đuveč): photo of the dish
Illustrative photo: JIP — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Güveç (đuveč)

A Turkish stew cooked slowly in a small earthenware dish. The meat and vegetables melt together in a tomato sauce flavoured with pepper. Served bubbling straight from its dish, it's a classic of family dinners.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

399 kcal per serving

Protein
22.1 g
Carbohydrates
25.6 g
of which sugars
10.9 g
Fat
21.4 g
of which saturated fat
5.5 g
Fiber
7.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C. Cut the meat into roughly 3 cm cubes, then sear them in the olive oil over high heat until well browned on all sides.
  2. Add the sliced onions and the chopped garlic, and let them soften for 5 minutes, stirring.
  3. Stir in the tomato paste, paprika and sweet pepper, and cook for a minute to wake up the spices.
  4. Add the tomatoes and the green peppers cut into strips, then the carrots in rounds and the mushrooms in quarters. Season, then pour in the stock.
  5. Scatter the peeled potatoes, cut into large cubes, over the top without pushing them in. Cover the dish.
  6. Bake for about 1 hour 15 minutes, until the meat falls apart with a fork and the vegetables are tender. Serve bubbling straight from the earthenware dish.

Variations and tips

Vegetarian version. Replace the meat with cooked chickpeas and add white beans, reducing the cooking time to 45 minutes.

Using what you have. If you don't have an earthenware dish, use an ovenproof casserole or a covered cast-iron dish.

More ideas

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Original Ecomely recipe.