This meal needs a bit of time to simmer, but it’s definitely worth it. I was a little worried making something without onions or garlic (hey, I married an Italian – they’re staples!) but these simple ingredients make a really delicious winter meal. The spices are great, and the meat falls apart from cooking for an hour. I think this would work in the slow cooker, too.
Turkish Beef Stew
Every Day with Rachael Ray October 2007
3 ½ tablespoons butter
1 ½ lbs. beef chuck cubes
1 cup canned chopped tomatoes with their juice
1 cup beef broth
1 tablespoon white wine vinegar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ lb. wide egg noodles
¼ cup finely chopped flat-leaf parsley
Prep Time: 5 min
Cook Time: 1 hr 10 min
1. In a large saucepan, melt 1 tablespoon butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
2. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and 1/8 teaspoon pepper; bring to a simmer over low heat. Cover and cook until the meat is fork-tender, about 1 hour.
3. About 10 minutes before the stew is ready, cook the egg noodles according to the package directions. Toss with the remaining 1 1/2 tablespoons butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
MacGourmet Rating: 4 Stars