Turkish Beef and Eggplant Stew

Instructions

1. Step 1

   Heat 2 tbsp (30 ml) olive oil in a Dutch oven over medium heat. Brown the eggplant in batches, turning occasionally, then transfer it to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 800.0 gr Eggplant, 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, wooden spoon

2. Step 2

   Add 1 tbsp (15 ml) olive oil to the pot. Season the beef with ½ tsp (3 gr) salt and the black pepper, then brown it in batches over medium-high heat and transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 700.0 gr Beef Chuck, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Dutch oven, plate, wooden spoon

3. Step 3

   Reduce to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Cook the onion and green pepper until softened.

   Timer: 7 min (fixed)

   Ingredients used: 120.0 gr Green Bell Pepper, 15.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, sweet paprika, and cumin. Cook until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 4.0 gr Sweet Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the tomatoes and cook over medium heat until they begin to break down.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the beef stock, add the remaining ¾ tsp (5 gr) salt, and return the browned beef to the pot. Bring to a simmer, cover, and cook over low heat until the beef is nearly tender.

   Timer: 50 min (fixed)

   Ingredients used: 500.0 ml Beef Stock, 5.0 gr Salt

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Return the browned eggplant to the pot. Cover and simmer over low heat until the beef is fork-tender and the eggplant is soft but still holds its shape.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Remove the pot from the heat, stir in the parsley, and let the stew stand briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: Dutch oven, wooden spoon