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Turkish- Style Beef and Eggplant Stew


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20 mins
4 hrs
Turkish- Style Beef and Eggplant Stew

A one step recipe with incredible flavour.

Original recipe here


- 1/3 Cup red wine vinegar

- 3 Tbsp tomate paste

- 1 Tbs[ ground cumin

- 1 1/2 Tsp crushed red pepper

- 1 Tbsp kosher salt

- 1/2 Tsp freshly ground black pepper

- 1.3 kg boneless beef chuck roast, trimmed and cut into 5 cm pieces

- 3 Small eggplants, sliced into 1.5 cm rounds

- 3 medium-size red bell peppers, seeded and sliced

- 1 Large yellow onion, chopped

- Cooked couscous and fresh oregano leaves, for serving 


1. Line a 6-quart slow cooker with a slow cooker liner, if desired.  Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and 3/4 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 hrs on low or 4 1/2 to 5 hrs on high.  Serve stew over couscous, garnished with oregano.


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