Turkish Vegetable and Beef Stew with Pasta
Our Eating Around the World Adventure in Türkiye has been fabulous, so far we have loved everything. Going into this country I knew it would be great. We used to have a restaurant called Pashas, in Bondi, which is a minutes walk from where I live. Although the meat was great you went there for their dips, their sides, these people know how to cook vegetables. I don't love carrots for instance, however I Pasha's carrot dip was fabulous, I am forever trying to find a recipe for it.
This stew is for those that love vegetables, there are so many vegetables in this dish, the meat is just a small addition. From the moment the aromas started wafting through my house, I knew this would be great.
The flavours of this dish are great, the vegetables are cut into chunks so they don't get lost in the stew. I served it with tagliatelle, which some in my family loved, while others would have preferred it with polenta.
You will need a large pot. I used my large cast iron pot.
You could probably do this in the oven instead of the stove top, something I will try in the future. Will keep you posted.
This is something I will make again, as it is easy to do, and it is packed full of flavour.
This stew is for those that love vegetables, there are so many vegetables in this dish, the meat is just a small addition. From the moment the aromas started wafting through my house, I knew this would be great.
The flavours of this dish are great, the vegetables are cut into chunks so they don't get lost in the stew. I served it with tagliatelle, which some in my family loved, while others would have preferred it with polenta.
You will need a large pot. I used my large cast iron pot.
You could probably do this in the oven instead of the stove top, something I will try in the future. Will keep you posted.
This is something I will make again, as it is easy to do, and it is packed full of flavour.
Recipe
Recipe adapted from Rick Steins cookbook 'From Venice to Istanbul'
Serves 6-8
4 tablespoons olive oil
2 leeks, sliced
2 eggplants, cut in 3cm chunks
2 carrots, cut in 2cm chunks
2 onions, cut in wedges
2 shallots, halved
3 zucchini, cut in 3cm chunks
1 large red capsicum, deseeded, cut in 3cm chunks
200g green beans, cut in thirds
100ml red wine
2 tablespoons tomato paste
2 tablespoons Turkish red pepper paste
150ml tomato passata
1 teaspoon chilli flakes
1 teaspoon dried oregano
1 teaspoon vegeta
1½ teaspoons salt
White pepper, to taste
500g chuck steak, cut into 2-3cm pieces
2 large tomatoes, sliced
Sprig fresh rosemary, leaves detached, chopped
To serve:
Noodles-pasta like tagliatelle
or Polenta
Serves 6-8
4 tablespoons olive oil
2 leeks, sliced
2 eggplants, cut in 3cm chunks
2 carrots, cut in 2cm chunks
2 onions, cut in wedges
2 shallots, halved
3 zucchini, cut in 3cm chunks
1 large red capsicum, deseeded, cut in 3cm chunks
200g green beans, cut in thirds
100ml red wine
2 tablespoons tomato paste
2 tablespoons Turkish red pepper paste
150ml tomato passata
1 teaspoon chilli flakes
1 teaspoon dried oregano
1 teaspoon vegeta
1½ teaspoons salt
White pepper, to taste
500g chuck steak, cut into 2-3cm pieces
2 large tomatoes, sliced
Sprig fresh rosemary, leaves detached, chopped
To serve:
Noodles-pasta like tagliatelle
or Polenta
Heat the olive oil in a large, flameproof casserole pot, add the leek, eggplant, carrot, onion, shallots, zucchini, capsicum and green beans, sauté for about 5 minutes.
Add the red wine, tomato paste, red pepper paste, passata, chilli flakes, oregano, vegeta, salt and pepper.
Put the chunks of meat on top and press them down into the vegetables slightly.
Arrange the slices of tomato over the beef and sprinkle with rosemary.
Bring to the boil, then turn down to a very gentle simmer and put a lid on the pan. Cook for about 1½-2 hours, or until the beef is tender. Move the pot around the flame, so it isn't just hitting one spot on the pot, as it can catch and burn.
Serve with tagliatelle or polenta.
Add the red wine, tomato paste, red pepper paste, passata, chilli flakes, oregano, vegeta, salt and pepper.
Put the chunks of meat on top and press them down into the vegetables slightly.
Arrange the slices of tomato over the beef and sprinkle with rosemary.
Bring to the boil, then turn down to a very gentle simmer and put a lid on the pan. Cook for about 1½-2 hours, or until the beef is tender. Move the pot around the flame, so it isn't just hitting one spot on the pot, as it can catch and burn.
Serve with tagliatelle or polenta.
Enjoy!
