Ingredients for Palace Stew Recipe
500 g beef cubed
5 cloves of garlic
1 tablespoon of tomato paste
200 g shallots
1 teaspoon of black pepper
3 tablespoons of apple cider vinegar
100 g butter
5 glasses of water
1 teaspoon salt
How to Make Palace Stew?
Melt the butter in a steel saucepan or earthenware casserole.
Let’s throw 500 g of our meat into the melted oil and fry it for 10 minutes on medium heat.
When the outside of the meat turns brown, add the tomato paste and fry it with the meat, stirring constantly, until the smell comes out.
When the tomato paste starts to stick to the bottom of the pot, add the vinegar and turn the bottom of the stove to low.
Let’s wait for 2 minutes for the vinegar to congeal with the tomato paste. Let’s throw the barley onions and garlic that we peeled whole into our pot.
Let’s add the water and turn on the bottom of the stove again.
When the food starts to boil, turn down the heat and close the lid of the pot tightly. (You can use aluminum foil.)
Let it cook for about 2 hours without opening the lid.
At the end of 2 hours, let’s open the lid of the pot, add salt and pepper, mix and serve.
You can serve it on a bed of mashed potatoes or babagannuş. Bon Appetit.