Turkish Style Beef And Eggplant Stew Food

TURKISH-STYLE BEEF AND EGGPLANT STEW

Steps:

• Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.

TURKISH BEEF STEW (GUVEC)

Steps:

• Slice eggplant, leave in salt water for about 20 minutes, rinse thoroughly.
• Cut meat into cubes, put in an oven-dish with garlic, sliced onion, sliced tomatoes, sliced eggplant, oil and tomato paste, add salt to taste.
• Heat for about 15 minutes, add one liter of water and put in oven, slowly simmer for about another 1 1/2 hours. Serve with white rice.

TURKISH BEEF STEW

Steps:

• Sprinkle the beef with salt and pepper to taste and allspice.
• Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
• Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
• Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
• If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
• Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.