Serves 8
300 min
Turkish-Style Beef and Eggplant Stew
Recipe GLPR4cf3be160cc76e
A hearty Middle Eastern stew featuring tender beef chuck and silky eggplant, roasted bell peppers, and caramelized onions seasoned with cumin, Aleppo pepper, and red wine vinegar. This deeply flavored braise develops complexity over a long, slow simmer, creating a rich sauce that clings to each ingredient. Traditionally served over fluffy couscous and garnished with fresh oregano.
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Ingredients
⅓ cup red wine vinegar
3 tablespoons tomato paste
1 tablespoon ground cumin
1½ teaspoons Aleppo-style pepper
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
3 pounds boneless beef chuck roast, trimmed and cut into 2-inch pieces
3 small Italian eggplants (1¾ pounds total), sliced into ½-inch rounds
3 medium red bell peppers (1½ pounds total), seeded and sliced
1 large yellow onion, chopped
Cooked couscous, for serving
Fresh oregano leaves, for garnish
Directions
In a small bowl, combine the red wine vinegar, tomato paste, ground cumin, Aleppo-style pepper, kosher salt, and black pepper. Mix until well blended and set aside.
Pat the beef chuck pieces dry with paper towels to remove excess moisture. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches to avoid overcrowding, brown the beef pieces on all sides until a deep golden crust forms, approximately 4–5 minutes per batch. Transfer the browned beef to a plate.
Add the chopped onion to the same pot and cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. If the pot appears very dry, add a splash of water.
Return all the browned beef to the pot, then pour the vinegar-spice mixture over the meat and stir to coat evenly. Add just enough water to barely cover the beef.
Bring the stew to a simmer, then reduce the heat to low. Cover partially and allow to cook gently for 90 minutes, stirring occasionally. The beef should become increasingly tender.
After 90 minutes, add the sliced red bell peppers and eggplant rounds to the pot. Stir gently to distribute the vegetables throughout the stew.
Continue simmering, partially covered, for another 90 minutes, stirring occasionally, until the beef is very tender and the vegetables have softened and absorbed the flavors of the braise. The sauce should be rich and slightly thickened.
Taste the stew and adjust seasonings as needed. The internal temperature of the beef should reach a minimum of 145°F.
Serve the stew over warm couscous and garnish each portion generously with fresh oregano leaves.
