Editorial sample recipeTurkishintermediateHigh-ProteinHalalDairy-Free

Turkish Braised Beef And White Bean Stew

Name: Turkish Braised Beef And White Bean Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 lb Beef chuck, cut into 1-inch cubes; 2 can Cannellini white beans, 15 oz cans, drained and rinsed; 1 medium Yellow onion, finely chopped; 2 tbsp Turkish red pepper paste, biber salcasi; 1 tbsp Tomato paste; 3 cup Halal beef broth; 2 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Dried oregano; 1.5 tsp Salt

A rich slow-simmered stew of tender beef chunks and creamy white beans in a pepper paste and tomato broth.

Prep: 15 min
Cook: 50 min
Total: 65 min

AI-generated illustration of Turkish Braised Beef And White Bean Stew

AI illustration

Technique to learn

Salça Blooming

Sautéing concentrated tomato and pepper pastes in oil to remove harsh raw notes and unlock deep umami aromas.

Instructions

Step 1: 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.
Step 2: Add chopped onion to the pot and sauté for 4 minutes until soft and translucent.

Step 3: Stir in Turkish red pepper paste and tomato paste, cooking for 2 minutes to bloom the concentrated flavor.

Step 4: Return beef to the pot, add ground cumin, dried oregano, salt, and beef broth, stirring well to loosen browned bits from the bottom.

Step 5: Bring to a boil, turn heat to low, cover pot with lid, and simmer gently for 35 minutes until beef is tender.

Step 6: Add drained white beans to the pot and simmer uncovered for 10 minutes so the broth thickens slightly and beans absorb seasonings.

Step 7: Serve hot alongside cooked pilaf or warm flatbread.

Cooking tips

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.

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