Turkish · Lunch · Dinner
Turkish Beef and Vegetable Stew
Tas kebabı
Tender cubes of lean beef slowly braised with onions, peppers, tomato and a touch of pepper paste until the sauce turns rich and glossy, finished with carrots and potatoes for a hearty one-pot meal. A lighter take on the Anatolian classic that keeps all its comforting flavour.
- Prep
- 20 min
- Cook
- 115 min
- Total
- 135 min
- Serves
- 4
Calories come from: Carbs 35% · Fat 26% · Protein 39%
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Ingredients
For 4 servings- 600 glean beef stew meat, trimmed and cut into 2.5 cm cubes
- 1 tbsp14 golive oil
- 2 medium220 gonions, finely chopped
- 3 cloves9 ggarlic, minced
- 1 large120 ggreen peppers (long Turkish or bell), chopped
- 2 tbsp32 gtomato paste
- 1 tbsp17 gTurkish red pepper paste (biber salçası) (optional)
- 2 medium250 gtomatoes, grated or finely chopped
- 2 medium140 gcarrots, sliced into thick rounds
- 2 medium400 gpotatoes, peeled and cut into 3 cm cubes
- 3 cups750 ghot water
- 1 tsp6 gsalt
- 1/2 tspblack pepper, ground
- 1 tspred pepper flakes (pul biber)
- 1 tspdried thyme
- 1/4 cup10 gfresh flat-leaf parsley, chopped
Steps
- 1
Pat the beef cubes dry with paper towel.
- 2
Heat the olive oil in a heavy pot over medium-high heat.
- 3
Add the beef in a single layer and brown on all sides, about 8 minutes, working in batches if needed.
- 4
Lower the heat to medium, add the onions and cook for 5 minutes until soft.
- 5
Stir in the garlic and green peppers and cook for 2 minutes.
- 6
Add the tomato paste and pepper paste (if using) and stir for 1–2 minutes until fragrant.
- 7
Add the tomatoes and cook for 3 minutes until they start to break down.
- 8
Pour in the hot water, add the salt, black pepper, pepper flakes and thyme, and bring to a boil.
- 9
Cover, reduce to a gentle simmer and cook for 70 minutes, stirring occasionally.
- 10
Add the carrots and potatoes, cover and simmer for another 25 minutes until the beef is fork-tender and the vegetables are soft.
- 11
If the sauce is thin, simmer uncovered for a few minutes to thicken; add a splash of water if it gets too dry.
- 12
Taste, adjust the seasoning and sprinkle with parsley before serving.
Swaps, storage and make-ahead
Swaps
- Swap the beef for 2 cans of drained chickpeas and use vegetable stock instead of water, adding them with the carrots and potatoes for a vegan version.
- Replace the Turkish red pepper paste with an extra tablespoon of tomato paste plus a pinch of sweet paprika if you can't find biber salçası.
- Use lamb shoulder, trimmed of fat, instead of beef for a more traditional Anatolian flavour.
- If you need it gluten-free, choose tomato paste and pepper paste labelled gluten-free, as some brands may contain additives.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot. You can freeze it for up to 3 months, though the potatoes may turn a little grainy after thawing.
Make ahead
Chop the onions, peppers, carrots and garlic up to a day ahead and keep them chilled, storing cut potatoes covered in cold water in the fridge. The whole stew can also be cooked a day ahead, cooled quickly and refrigerated, then reheated until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (639 g) | Per 100 g | |
|---|---|---|
| Calories | 367 kcal | 57 kcal |
| Protein | 37.2 g | 5.8 g |
| Carbohydrates | 33.1 g | 5.2 g |
| of which sugars | 8.3 g | 1.3 g |
| Fiber | 6 g | 0.9 g |
| Fat | 10.8 g | 1.7 g |
| of which saturated | 3.4 g | 0.5 g |
| Sodium | 753 mg | 118 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
