A hearty türlü (mixed vegetable stew) recipe made by cooking cubed beef in a pot together with seasonal vegetables such as eggplant, zucchini, green beans, and peppers. The light sauce formed from the vegetables' own juices makes this a practical and nourishing option for everyday dinner tables alongside rice.
Heat the olive oil in a wide pot, add the diced meat, and sauté over medium heat until it releases its liquid and reabsorbs it.
Add the onion and sauté until it turns pink, then add the tomato and cook for a few minutes.
Add the eggplant, zucchini, green beans, and peppers, and season with salt and black pepper; add a little water and cover with a lid.
Continue cooking over low heat, stirring occasionally, until the vegetables and meat are tender.
Important: Don't add the vegetables at the same time as the meat — add them once the meat has softened halfway; otherwise they'll overcook and fall apart. Caution: If you don't soak and rinse the eggplants in salted water, the dish may taste bitter.
If you cut the vegetables into larger pieces, they'll hold their shape without falling apart by the end of cooking and add a heartier texture to the dish.
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