Beef and Eggplant Casserole

Patlıcanlı Et Güveç

 

Hearty casseroles like this are a winter favourite in Turkey. After tramping around in the snow and ice, it is magical to return to a warm home and be served a hearty stew like this at the end of the day. Beef is a more expensive ingredient in Turkey, so this recipe given would be something a housewife might make for a special dinner or for guests. For a family weeknight dinner, Turks might substitute the beef with boiled chickpeas, or simply omit it altogether. More observant Muslim households would of course make this without red wine. But liberal Turks are certainly not opposed to a good swig of red wine in the mix, even if it’s not quite so traditional.

 

 

40            pearl onions

¼ cup      flour

1 tsp        salt

                a good cranking of pepper

700g        beef, cut into chunks

splash of olive oil

1              whole bulb garlic, cloves peeled and crushed

4              thin eggplants, cut into chunks

3              red bullhorn peppers or bell peppers, deseeded and cut into chunks

3              tomatoes, roughly diced

2 cups     beef stock

1 ½ tbsp tomato paste (domades salçası)

1 cup       beef stock (or substitute with red wine)

1 tsp        salt

¼ tsp       black pepper

½ tsp       chilli flakes (pul biber)

 

 

1. Set a small pot of water on to boil. Chop the root end off each pearl onion, and score a cross in the cut end. Boil the pearl onions for 3 minutes, then drain. Place onions in a bowl of cold water, then squeeze each one gently to extract the heart. Discard the outer shell.

 

2. Place the flour, salt and pepper in a plastic bag and stir to combine. Add the beef, hold the bag shut and shake until the beef is well coated in the seasoned flour.

 

3. Heat the olive oil in a large pot, then add the prepared pearl onions and garlic. Stir over medium heat until the garlic starts to take some colour, then remove from pan.

 

4. Add a little more oil if necessary, then add the floured beef. Stir over medium heat until browned, then add the onion, garlic, eggplant, peppers and tomatoes and give a good stir.

 

5. Dissolve the tomato paste in the beef stock and add to pan. Add the extra beef stock or wine, salt, pepper and chilli flakes, then bring to the boil.

 

6. Turn down the heat and allow to simmer for 1 hour. Correct the seasoning if needed, then serve with pilav.

 

 

SERVES: 6