Beef Stew with Aubergines Purée

In Istanbul they call this dish “hounkiar beyienti” that means “the Royal court’s choice”! In case you wonder why, just try it!

Ingredients

• 1k beef (topside or brisket) cut in portions
• 3 tablespoons extra virgin olive oil
• 2 red onions, finely chopped
• 1 clove of garlic
• 1 tablespoon tomato purée
• 1 can (400g) tomatoes, finely chopped
• ½ teacup of dry white wine
• 1 bay leaf
• 2-3 allspice berries
• 1 teaspoon sugar
• 2-3 sprigs of parsley
• salt
• freshly ground pepper

For the aubergines puree

• 5-6 medium sized plum aubergines, roasted
• 500ml fresh milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ small onion
• 1 clove
• a pinch of freshly ground nutmeg
• salt

Method

Warm the olive oil in a casserole-type pan and brown the meat on all sides for 4-5 minutes. Add the garlic and the finely chopped onion and stir fry them until they become translucent. Then smear the tomato purée on the bottom of the casserole. Pour in the wine and wait for the alcohol to evaporate, then, add the parsley, allspice, bay leaf and finely chopped tomatoes. Sprinkle with the sugar, drizzle with very little water and season to taste. Add as little water as possible, during cooking, to help condense the flavours, so as to end up with a much tastier food. Put the lid on and simmer over a low heat until the meat melts in the mouth and the sauce thickens, that is for approximately 1h and 30 minutes.

For the aubergines purée: Pin the clove in the halved onion and place it in a casserole along with the milk. Warm it up.Melt the butter gently in a saucepan and sprinkle with the flour. Stir with a whisker for 3-4 minutes. Remove from heat, discard the onion, then, add the milk, a little at a time, constantly stirring. Put back on heat and simmer gently until the sauce thickens.  When ready remove from heat and add the salt and the nutmeg. In the meantime peel the roasted aubergines and mash their flesh in the food processor. Add them in and combine everything well. To serve, place the purée on a plate, top it with the meat and pour the rich sauce over.

portions 4

Preparation Time 20 minutes

Cooking Time 105 minutes

Source: argiro.com.gr