Güvec – Turkish Beef and Vegetable Stew

A Güvec is a Turkish clay pot in which the Güvec stew of meat and/or vegetables the same name is prepared. This means that all the ingredients are simply layered on top of each other and cooked together in the pot. However, you can also prepare it in a slow cooker to achieve the same effect. A dutch oven works just great too. When cooking in a Güveç pot or slow cooker, use very little or no stock in the dish as it tastes better when everything cooks in their own juices. If you make this in a dutch oven, add 100-200 ml of beef stock, so it won’t dry up. There is no standard recipe for this dish as the ingredients vary according to region and taste. A typical Güveç might include tender chunks of meat such as lamb, beef, or chicken. Though there are also plenty of seafood versions or vegetarian options featuring an array of fresh vegetables, the most traditional version is made with lamb or beef. Common additions include onions, garlic, bell peppers, tomatoes, aubergines, green beans and potatoes. Some variations also include legumes such as chickpeas or beans. Serve it with rice, bulgur or flatbread to mop up the sauce.

1.5 kg Chuck roast, cut into chunks
1 tsp Dried oregano
1 tsp Dried mint
Salt and black pepper
1 Large onion, peeled and chopped
3-5 Garlic cloves, kept whole
1x400 g Aubergine, peeled in stripes and cubed
2 Red Turkish peppers, chopped
2 Green Turkish peppers, chopped
400 g Tomatoes, chopped
1 tbsp Tomato paste
1 tbsp Paprika paste
20 g Parsley, chopped
2 tbsp Olive oil

Place beef chunks at the bottom of your slow cooker, and sprinkle on ⅓ of the dried oregano and mint. Season with salt and pepper.
Mix the onion, garlic, peppers and aubergine and arrange them on top of the meat. Sprinkle with 1/3 of the dried oregano and mint. Season with salt and pepper.
Combine the remaining dried oregano, mint, chopped tomatoes, tomato and pepper paste, parsley, beef stock and olive oil in a bowl and season. The pour it over the vegetables.
Cover the slow cooker lid and cook on slow for 4-5 hours until tender. Garnish with chopped parsley and serve with flatbread, rice or bulgur.

27 comments:

DEZMOND 13/9/25 13:13: Love that green dish. We have gyuvech here as well, but here it is rice with red peppers, onion and tomato puree. In some parts of the country gyuvech is the word for that earthenware dish for baking.
Linda's Relaxing Lair 13/9/25 14:02: This looks scrumptious 😋
Tom 13/9/25 14:29: ...this would make a wonderful autumn meal!
Floencuisine 13/9/25 14:41: une recette sympa mais c'est surtout ton service d'assiettes que j'adore
Lola Martínez 13/9/25 15:13: Pronto comenzaré yo también a preparar estofados, en cuanto se vaya un poco el calor, son deliciosos y de plato único. Me gusta el de hoy, no dudes que lo haré.
foodtravelandwine 13/9/25 15:57: Every country has its own version of stew or "estofado" as in Spanish. I love the idea to try it with seafood!...delicious!.....Abrazotes, Marcela
Anonymous 13/9/25 17:18: This looks delicious and quite simple to make. I keep meaning to but paprika paste — this recipe is a good reminder! I like using chuck roast — it makes for such succulent stews. Thanks, Angie. David (C&L)
Christine 13/9/25 18:11: yummy
Brian's Home Blog 13/9/25 18:40: That sure looks so yummy good!
speedy70 13/9/25 20:43: Molto invitante questo stufato, complimenti!!!
Bill 13/9/25 20:47: That would be nice in the cooler weather.
Ananka 13/9/25 22:53: Looks good :-D
eileeninmd 13/9/25 23:31: The stew looks tasty, thanks for sharing.
Take care, have a great weekend.
roentare 13/9/25 23:40: The stew is so hearty looking
J.P. Alexander 14/9/25 00:06: Gracias por la receta. Te mando un beso.
Cooking Julia 14/9/25 00:23: With the chilly weather, this stew would be very welcome!
Marcelle 14/9/25 01:08: This looks like some amazing comfort food! Delicious!!
kathyinozarks 14/9/25 07:16: Looks delicious
Anonymous 14/9/25 07:30: I love how this method of cooking exists in so many countries. Here we call it a potjie which I'm sure will work perfectly with your ingredients.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 14/9/25 08:18: A simple recipe and it looks good too.
2pots2cook 14/9/25 12:01: Always in for a good comforting stew!
Anonymous 14/9/25 16:55: I wish I could have one of those Güveç pots to serve my food in!
Fran @ G'day Souffle' 14/9/25 16:56: I wish I could have one of those Güveç dishes to serve my food in! Love the addition of mint in the recipe!
Lowcarb team member 14/9/25 19:07: A warming comforting dish perfect for Autumn's cooler days.

All the best Jan
sherry 16/9/25 09:53: this sounds like a tagine Angie. Layers of things cooked together in one pot. Love that green bowl!
sherry
tigerfish 17/9/25 02:02: Such a hearty stew. It's telling me cool-weather food but right now, as I am making this comment, we are in the midst of heat wave :O
Lori 23/9/25 15:24: That looks amazing. I will be trying this as soon as it's a bit cooler here.