+
Home Cooking

Persian or Turkish Beef Stew (or Beef Filling)?

opinionatedchef | Mar 27, 201504:39 PM     13

I have a 3-5 lb. chuck roast in the freezer. I had bought it to make my annual big batch of boeuf bourgignon, but I have become increasingly absorbed by Persian and Turkish cooking , of late. I do have a few pertinent cookbooks,but I thought before launching into a major project with them, i would ask if any CHs had some fav Persian or Turkish beef stew (or beef filling I could use in filo) recipes. If you do, and you could describe them and their spicing, and mention what source I should seek to find them, I would be most appreciative. Thank you!

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
Guides

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love

by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...

Quick and Healthy Summer Recipes You Can Make with Your Kids
Recipe Round-Ups

Quick and Healthy Summer Recipes You Can Make with Your Kids

by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...

Salute Summer with these 15 Gin and Tonic Variations
Drink

Salute Summer with these 15 Gin and Tonic Variations

by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...

These Wine Coolers Are Not the Ones You Drank in College
Recipe Round-Ups

These Wine Coolers Are Not the Ones You Drank in College

by Chowhound Editors | One upon a time, the wine cooler—a pour of Chablis from the jug, topped off with fizzy water—was the...

Trending Discussions

2

Encroyable!

Updated 5 hours ago 2 comments
3

Cleaning your fish

Updated 16 hours ago 3 comments

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.