Beef and Vegetable Guvec

By slow-baking the meat and fresh vegetables in a clay pot without frying, you preserve their natural flavor and nutrients with minimal added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g lean beef cubes · 846 kcal in the whole recipe
• 2 medium eggplants (350 g) · 88 kcal in the whole recipe
• 2 green peppers (100 g) · 20 kcal in the whole recipe
• 1 red bell pepper (100 g) · 31 kcal in the whole recipe
• 2 medium tomatoes (260 g) · 47 kcal in the whole recipe
• 1 medium onion (110 g) · 44 kcal in the whole recipe
• 4 cloves garlic (12 g) · 18 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 cup warm water

Method

1. Preheat the oven to 200°C (400°F); dice the eggplants, green peppers, red bell pepper, tomatoes, and onion, then peel the garlic cloves.

   

2. Coat the bottom of a clay casserole dish (guvec) with olive oil, then add the lean beef cubes, eggplants, green peppers, red bell pepper, onion, and garlic cloves, tossing them lightly together.

   

3. Whisk the tomato paste with 1 cup of warm water, salt, black pepper, and dried oregano in a bowl, then pour this sauce evenly over the meat and vegetables.

   

4. Top the dish with the diced tomatoes, cover tightly with parchment paper and aluminum foil, and bake in the oven for 60-70 minutes until the beef is tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.