Beef cubes simmer with eggplant, zucchini, potatoes, green beans, and tomatoes in a summer Turkish stew.
25 min prep 55 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Seal the veal cubed meat in olive oil for 8 minutes.
Chop the onion and garlic and add them to the meat.
Add tomato paste and fry for 2 minutes.
Chop the eggplant, zucchini, potatoes, green beans and tomatoes coarsely.
Add the vegetables to the pot and season with salt and pepper.
Add hot water and cook on low heat for 45 minutes with the lid closed.
Let the meat stew rest for 10 minutes and serve.
💡 Tip: Chopping vegetables into similar sizes ensures they cook evenly in the pot.
🍽️ Serving suggestion: Serve with buttered rice pilaf and tzatziki.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
24
g protein
32
g carbs
18
g fat
14.3g
Sugar
10.8g
Fiber
1481mg
Sodium
6.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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