Turkish slow-cooked beef and vegetable stew (güveç)
Ragout and stew
Güveç are stews of meat, chicken, or vegetables baked in a clay dish or pot (also called a güveç). In much of eastern Turkey cooks carry their güveç to the neighborhood bread bakery to cook in the stone oven. This stew is inspired by one I ate on a rainy lunchtime at a cafe in Selim, a tiny farm town about 45 minutes away from Kars. <br />This is a dish to make when you have a few hours at home but don't want to spend them in the kitchen. It's truly hands-off—place a few ingredients in the pot and put it in the oven, uncovered, for several hours. As the liquid reduces and the meat gets tender, the various elements meld into a complex whole. Toward the end of cooking, as the sauce evaporates, the meat and vegetables begin to brown, adding another layer of flavor. The stew cooks at 425°F; the high heat duplicates that of eastern Turkey's wood-fired stone ovens. <br />Like any stew, this tastes better when made ahead. Serve with good sturdy bread to mop up the juices. <br />Excerpted from Istanbul & Beyond by Robyn Eckhardt (Houghton Mifflin Harcourt). Copyright © 2017.
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