A delicious Ottoman style comfort food!

This hearty beef stew with eggplant puree is a comforting and flavorful twist on a classic Turkish stew. Tender, slow-simmered beef is cooked with tomatoes, garlic, and warm spices, creating a rich, savory base. The dish is elevated with a creamy roasted eggplant puree, enriched with butter, milk, and melted mozzarella, adding a velvety texture and subtle depth of flavor. This is a great dish for a nourishing weeknight meal or a cozy dinner, this recipe combines protein, vegetables, and indulgent creaminess in a balanced and satisfying way.

Ingredients

Stew

• 2 onions, finely diced
• 1/4 cup olive oil
• 1 pound stew meat
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 16 oz grated tomatoes
• 2 cups bone broth
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pepper

Eggplant Puree

• 2 tbsp butter
• 2 tbsp corn flour
• (1)16 oz can of roasted eggplant
• 1 1/2 cups milk
• 1 tsp salt
• 1 tsp pepper
• 1 cup mozzarella cheese

Instructions

1. Saute the onions in oil for 5 minutes.
2. Add the garlic & meat, and saute for another 10 minutes.
3. Add in the remaining stew ingredients & simmer for 35 minutes, until thickened.
   • You might want to partially cover the pot 15 minutes into simmering!
4. For the puree, melt the butter & flour together.
5. Add in the remaining puree ingredients, and simmer until the cheese is completely melted into the puree.