A baked version of classic dried bean stew, made with cubed beef in a clay pot. Slow oven cooking thickens the sauce and deepens its flavor.
Heat the cooking oil in the güveç or a skillet. Add the cubed beef and brown it until it releases its juices and they evaporate.
Add the finely chopped onion to the beef and cook until softened. Stir in the tomato paste, pepper paste, and grated tomato.
Add the soaked dried beans and browned beef mixture to the güveç. Pour in the hot water, season with salt and black pepper, and stir.
Cover the güveç with its lid and bake in a preheated oven until the beef and beans are very tender. Check occasionally and add water if needed.
Cover the güveç with its lid or aluminum foil before putting it in the oven, or the sauce may thicken too soon and burn. The ingredients contain no listed major allergens.
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