Veal, tomato and pepper stew

By: Andy Harris
From: Eat Istanbul
Serves: 6
Photographer: David Loftus

One-pot, slow-cooked meat stews are a staple in Turkey and you’ll find different vegetables, grains and pulses added to the mix depending on the season and region. Feel free to use beef or lamb instead of veal if you want.

Ingredients

Quantity	Ingredient
4 tablespoons	extra virgin olive oil
2	red onions, peeled and thickly sliced
3	garlic cloves, peeled and sliced
4	long green peppers, deseeded and thickly sliced
1 teaspoon	dried oregano
1 teaspoon	dried mint
1.5kg	veal, trimmed and cut into 5-cm pieces
4	plum tomatoes, roughly chopped
or 400g	tinned chopped tomatoes
2 tablespoons	turkish red pepper paste
1 tablespoon	concentrated tomato puree
1	cinnamon stick
2	fresh bay leaves
	sea salt
	freshly ground black pepper

To serve

Quantity	Ingredient
	crusty bread

Method

Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic, peppers, dried oregano and mint for 5 minutes, or until the onions have softened. Transfer the mixture to a bowl with a slotted spoon.
Add the veal to the empty pan and sauté, stirring, for about 5–7 minutes or until browned on all sides. Add the onion mixture back to the pan and stir in the tomatoes, tomato purée, red pepper paste, cinnamon stick and bay leaves. Season generously with sea salt and freshly ground black pepper. Add enough water to just cover the stew and simmer, covered with a lid, for 1½–2 hours until the veal is tender and the sauce has thickened. Serve with crusty bread.

Tags:: Istanbul; Turkey; Turkish food; Middle Eastern; Andy Harris; David Loftus

Veal, tomato and pepper stew

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