Turkish · intermediate
Turkish Braised Beef And White Bean Stew
A rich slow-simmered stew of tender beef chunks and creamy white beans in a pepper paste and tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat and sear beef cubes for 6 minutes until browned on all sides; remove beef and set aside.
- 02
Add chopped onion to the pot and sauté for 4 minutes until soft and translucent.
- 03
Stir in Turkish red pepper paste and tomato paste, cooking for 2 minutes to bloom the concentrated flavor.
- 04
Return beef to the pot, add ground cumin, dried oregano, salt, and beef broth, stirring well to loosen browned bits from the bottom.
- 05
Bring to a boil, turn heat to low, cover pot with lid, and simmer gently for 35 minutes until beef is tender.
- 06
Add drained white beans to the pot and simmer uncovered for 10 minutes so the broth thickens slightly and beans absorb seasonings.
- 07
Serve hot alongside cooked pilaf or warm flatbread.
A LITTLE KITCHEN KNOW-HOW
Salça Blooming
Sautéing concentrated tomato and pepper pastes in oil to remove harsh raw notes and unlock deep umami aromas.
Notes from the kitchen
- Turkish pepper paste provides a deep sweet-savory note; sweet red pepper paste works if Turkish style is unavailable.
- Thoroughly rinse canned beans before adding to control dish saltiness.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
