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 52ers 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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)