Tomato Beef Stew

Overview

This is a traditional dish from the southeastern Turkish province of Gaziantep. Beef, sundried tomatoes, chickpeas, and spring onions are simmered in a rich tomato sauce for two hours. Take out a bowl, including meat, vegetables and grains, coupled with the sour, slightly spicy and slightly sweet red soup, which is not only appetizing, but also very nutritious. It is a very suitable soup dish for winter.

Tags

• hot dishes
• chinese banquet
• autumn recipes
• winter recipes
• lunch
• dinner
• butter
• chicken powder
• chickpeas
• concentrated pomegranate juice
• corn oil
• dried tomatoes
• garlic
• lean beef
• white sugar
• black pepper
• fine chili powder
• salt
• small onions
• tomatoes

Ingredients

Steps

1. 1 Soak the chickpeas in salted water overnight. After cleaning, add water and cook in a pressure cooker for 25-30 minutes. Cook and drain.

   

2. 2 Cut the beef into pieces and soak in water for 10 minutes. Rinse repeatedly until the flesh turns white.

   

3. 3 Peel small onions.

   

4. 4 Peel and chop tomatoes.

   

5. 5 Cut the dried tomatoes into small pieces.

   

6. 6 Peel and slice garlic.

   

7. 7 Add butter and corn oil to hot pan. After melting, add beef and fry until both sides change color and become watery.

   

8. 8 Add onion and garlic slices and saute until fragrant.

   

9. 9 Add the dried tomatoes, chickpeas and chopped tomatoes and stir-fry evenly.

   

10. 10 Add various seasonings and mix well.

    

11. 11 Add concentrated pomegranate juice.

    

12. 12 Pour in hot water until it covers 2-3 fingers of the vegetable noodles.

    

13. 13 After the fire comes to a boil, cover and simmer until the meat is tender.

    

14. 14 Serve hot.