turkish-style beef and eggplant stew

This weekend I very intentionally flipped through several of my recipe books to find a new recipe to make. After a couple books, I found things that I would want to make some day but not right now. While I don't have a million cookbooks, I certainly have enough that it would be great to find some inspiration from them in the kitchen as opposed to just for decor.
I ended up finding this recipe in a fall edition of Real Simple magazine. It was not lying when it said 20 minute prep time. I barely did any work here. In fact I did more work taking pictures of the meal cooking over 6 hours than I had done preparing it.

In short, I highly recommend this for people who are busy or just want to be surprised by a tasty meal on their counter 6-8 hours later. I will say it has certain "intensity" or "heat" to it that might not be super suitable to kids? I'm not sure what kids eat. I'm not a person that loves hot flavoring but you could just cut back on the crushed red pepper.

Bonus for this meal? The eggplant came from my garden and the peppers came from my Dad's. I love when a meal that isn't a caprese salad can be made from our gardens. The eggplant variety is called "patio baby eggplant" which is why they are so tiny. I love them for that - perfect for recipes and sharing with friends and neighbors.
  1. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. 
  2. Add beef, eggplants, bell peppers, and onion; stir to combine. 
  3. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. 
  4. Serve stew over couscous, garnished with oregano.
Shopping List
⅓ cup red wine vinegar
3 tablespoons tomato paste
1 tablespoon ground cumin
1½ teaspoons crushed red pepper
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
3 pounds boneless beef chuck roast, trimmed and cut into 2-in. pieces
3 small Italian eggplants (1¾ lb.), sliced into ½-in. rounds
3 medium-size red bell peppers (1½ lb.), seeded and sliced
1 large yellow onion, chopped
Cooked couscous and fresh oregano leaves, for serving

No comments

Post a Comment

© WHAT JEN DOES • Theme by Maira G.