Turkish Beef Stew
The origin of the Turkish stew recipe, one of the riches of Turkish cuisine, dates back to the Ottoman Empire.
Ingredients
Meat Marination:
- 1 kg beef or mutton cubed
- ½ cup olive oil
- 1 tsp tomato paste
- 1 tsp red pepper paste or more tomato paste
- 4 tbsp buttermilk or yogurt or milk
- ½ tsp oregano
- ½ tsp black pepper
- 1 tbsp chili pepper Aleppo pepper
Vegetables:
- 1 head of garlic
- 2 sweet red peppers capia
- 3 green peppers
- 2 bell peppers
- 2 tomatoes
Latest Additions:
- 1 tsp salt
- 1 tsp butter
Instructions
- First marinate the meat. To do this, first clean the meat then cut it into cubes.
- Then add chili pepper, thyme, black pepper, olive oil and a little tomato and pepper paste. Also add half a tea glass of ayran, kefir, milk, yoghurt or yoghurt water, whichever is available. Do not add salt at this stage.
- Mix all ingredients thoroughly. Then cover it with stretch film and let it rest in the refrigerator for 1-2 hours.
- Start chopping the vegetables when they are almost ready to cook. If the garlic is small, put it whole, and if it is large, cut it into 2 or 3 pieces.
- Finely chop the peppers. Chop the tomatoes into small cubes. It’s not included in this recipe, but you can use onions and mushrooms if you wish.
- Combine vegetables with meat before cooking. After adding the salt, mix well and divide into pots. You can increase the flavor by adding 1 teaspoon of butter on top.
- Put it in the oven preheated to 180℃/350℉. Bake for 30-40 minutes. After the first 20 minutes, when the top is browned, turn on only the bottom fan of the oven.