Turlu (Turkish Beef and Vegetable Stew)

A classic Turkish one-pot stew where diced beef, eggplant, zucchini, potatoes and green beans cook slowly together in a light tomato broth.

Ingredients

• 300 g eggplant
• 300 g zucchini
• 250 g potatoes
• 200 g green beans
• 100 g green peppers
• 300 g tomatoes
• 150 g onion
• 300 g diced beef
• 80 g (6 tbsp) olive oil
• 25 g (1 tbsp) tomato paste
• 200 g (scant 1 cup) water
• 12 g (2 tsp) salt

Instructions

1. 1

   Peel the eggplants in stripes and cut into 3 cm cubes; cut the zucchini and potatoes to the same size. Trim and halve the green beans, slice the green peppers into rings, chop the onion and grate the tomatoes.

2. 2

   Heat half the olive oil in a large heavy-based pot and cook the diced beef over medium-high heat for about 10 minutes, until it releases its juices and they evaporate.

3. 3

   Add the onion and cook for 4-5 minutes until softened, then stir in the tomato paste for 1 minute.

4. 4

   Add half the grated tomato, the water and half the salt. Cover and simmer over low heat for 40 minutes, until the beef is tender.

5. 5

   Add the green beans and potatoes and cook for 10 minutes. Then add the eggplant, zucchini and green peppers, and spread the remaining tomato, olive oil and salt over the top.

6. 6

   Cover and cook over low heat for 25-30 minutes, until the vegetables are tender and the liquid has reduced; shake the pot now and then instead of stirring so the vegetables keep their shape.

7. 7

   Take off the heat, rest for 10 minutes and serve hot.

Nutrition

Per serving