Beef Güveç (Turkish Casserole)

Diced beef slow-baked in a clay pot with eggplant, potato, peppers and tomatoes. A gluten-free, high-protein oven dish full of vegetables.

Ingredients

• 800 g diced beef
• 400 g (2 medium) eggplants
• 300 g (2 medium) potatoes
• 150 g (1 large) onion
• 150 g (4-5) green peppers
• 350 g (3 medium) tomatoes
• 15 g (3 cloves) garlic
• 30 g (2 tbsp) tomato paste
• 35 g (2 1/2 tbsp) butter
• 35 g (2 1/2 tbsp) olive oil
• 150 g (2/3 cup) water
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper
• 2 g (1 tsp) thyme

Instructions

1. 1

   Peel the eggplants in stripes, cut into large cubes, toss with 3 g of the salt and leave for 20 minutes; squeeze out and drain the bitter juices.

2. 2

   Heat the butter and half the olive oil in a large pan. Brown the beef over high heat for 8 minutes. Add the onion and cook for 5 minutes, then the garlic for 1 minute and the tomato paste for 1-2 minutes.

3. 3

   Preheat the oven to 180 °C. Transfer the meat to a clay pot or casserole; add the large-cubed potatoes and eggplant, the chopped peppers and half the tomatoes, diced.

4. 4

   Sprinkle with the remaining salt, black pepper and thyme and mix. Slice the remaining tomatoes and lay them on top, then drizzle with the remaining olive oil and the water.

5. 5

   Cover with a lid or foil and bake at 180 °C for 90 minutes.

6. 6

   Uncover and bake for 20 more minutes until the top browns and the liquid reduces. Rest for 10 minutes and serve.

Nutrition

Per serving