Turkish Beef & White Bean Stew

• Beef

• White beans

• Tomato paste

• Pepper paste

• Onion

• Olive oil

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Ingredients

• 2 cups dried white beans (soaked overnight)

• 300g beef chuck, cut into bite-sized cubes

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 large green bell pepper, chopped

• 2 tablespoons tomato paste

• 1 tablespoon mild pepper paste

• 3 tablespoons olive oil

• 4 cups hot water or beef broth

• Salt and freshly ground black pepper (to taste)

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Recipe Details & Quick Facts

• Prep Time: 15 minutes

• Cook Time: 50 - 60 minutes

• Servings: 4 - 6 portions

• Cost Level: Budget-Friendly

Step-by-Step Instructions

Step 1: Drain and rinse the soaked white beans thoroughly. Give them a quick 10-minute boil in fresh water for a softer texture.

Step 2: Heat the olive oil in a heavy pot over medium-high heat. Add the cubed beef and sauté until the juices evaporate and the meat gets a light golden crust.

Step 3: Add the chopped onions and green peppers. Sauté for 4–5 minutes until soft, then stir in the minced garlic for 30 seconds.

Step 4: Stir in the tomato paste and pepper paste. Cook together for about 2 minutes to remove the raw acidity.

Step 5: Add the drained white beans, hot water (or broth), and black pepper. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook on low for 40–50 minutes until tender.

Step 6: Check the salt towards the end of cooking. Remove from heat and let it rest for 15-20 minutes with the lid on before serving.

Chef's Closing Tip

For the ultimate traditional experience, serve this rich and velvety stew piping hot alongside buttery rice pilaf and crusty bread. Enjoy your meal!