Turkish Beef Stew with Peppers and Eggplant Recipe
An aromatic stew made with tender beef, peppers, and eggplant in a tomato sauce scented with cumin and paprika. In Turkey, similar dishes are often slowly braised in clay pots until the meat falls apart under the fork. It’s a great idea for a relaxed weekend lunch or dinner for several people.
Slow braising with cumin, paprika, and tomatoes gives this Turkish-style stew deep, rich flavor, while the eggplant and peppers melt into the sauce, making it naturally thick and aromatic without the need for flour or cream.
Chef's tips
Brown the beef well in batches—this step builds the base flavor of the whole dish. Don’t rush the simmering time; the stew is ready when the meat is very tender. If your tomatoes are quite acidic, balance the sauce with a pinch of sugar at the end.
How to serve
Serve the stew over fluffy rice, bulgur, or couscous, or simply with warm flatbread or crusty bread. A side of simple cucumber and tomato salad with lemon and olive oil pairs very well. Finish each portion with a spoonful of thick yogurt and a sprinkle of fresh herbs like parsley or cilantro.
Ingredients
- beef - 600 g
- eggplant - 1 large piece
- pepper - 2 pieces
- tomatoes - 400 g
- onion - 2 pieces
- garlic - 3 cloves
- beef stock - 400 ml
- vegetable oil - 3 tablespoons
- sweet paprika - 2 teaspoons
- cumin - 1 teaspoon
- bay leaf - 2 pieces
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Cut the beef into cubes about 2–3 cm on a side and pat dry with paper towels so it browns well.
- Cut the eggplant into cubes, sprinkle lightly with salt and set aside for 10–15 minutes to draw out some moisture, then rinse and pat dry. Deseed the peppers and cut them into strips, then into larger cubes.
- Slice the onions into thin wedges and finely chop the garlic.
- Heat 2 tablespoons of oil over fairly high heat in a large, heavy-bottomed pot. Add the beef in batches (not all at once) and fry for 5–7 minutes until browned on all sides. Transfer the browned pieces to a plate.
- In the same pot, add 1 tablespoon of oil, then add the onion and fry over medium heat for 5–7 minutes until soft and lightly browned. Add the garlic and fry for 1 minute more.
- Sprinkle in the sweet paprika and cumin, stir, and fry for about 30 seconds until the spices become fragrant, taking care not to burn them.
- Return the beef along with any juices from the plate, pour in the canned tomatoes and stock, and add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
- After 40 minutes, add the eggplant and peppers and stir. Cover and simmer for another 30–40 minutes, until the meat is very tender and the vegetables have broken down and thickened the sauce.
- Season the stew with salt and black pepper to taste. If the sauce is too thin, uncover the pot and cook for a few more minutes until it reduces slightly.
Storage
Gulasz świetnie się przechowuje i zyskuje na smaku następnego dnia. Po rozmrożeniu podgrzewaj na małym ogniu, w razie potrzeby dolej trochę wody lub bulionu.
