Turkish Style Beef and Eggplant Stew
Ingredients
- ⅓ cup red wine vinegar
- 3 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 ½ teaspoons Aleppo-style pepper or crushed red pepper
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 pounds boneless beef chuck roast, trimmed and cut into 2-in. pieces
- 3 small Italian eggplants (1¾ lb.), sliced into ½-in. rounds
- 3 medium-size red bell peppers (1½ lb.), seeded and sliced
- 1 large yellow onion, chopped
- Cooked couscous and fresh oregano leaves, for serving
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