Victor Protasio
Hands-On Time
20 Mins
Total Time
5 Hours
Serves 8

This Turkish-inspired stew is proof that delicious, elegant flavors can come out of a slow cooker. The beef and eggplant simmer in a tangy and spicy tomato-based sauce until the meat is fork-tender and the eggplant is so soft it’s almost creamy. Sliced bell peppers and onions melt into the stew, too. It’s an upgrade on everyday beef stew, making a bowl elegant enough for a dinner party and comforting enough for cozy, chilly evenings. Couscous is recommended for serving, but you can mix it up: the dish will play well with almost any grain, like brown rice or quinoa.

How to Make It

Step 1

Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ 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 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.

Chef's Notes

Instant Pot variation:
Follow prep instructions above and lock lid in place. Turn steam-release handle to sealing position. Select Manual or Pressure Cook (depending on model) and set to high pressure for 30 minutes. Carefully turn steam-release handle to venting position and let steam fully escape (float valve will drop). Release lid and turn off cooker. Serve stew over couscous, garnished with oregano.

To freeze:
Let stew cool to room temperature. Transfer to sealable freezer-safe containers. Cover and freeze for up to 3 months. Thaw in microwave or overnight in refrigerator.

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