Turkish · Dinner
Slow Cooked Beef Bean Bowl (Gluten-Free)
Slow-braised beef chuck and cannellini beans finished in a tomato-pepper sauce warming with cumin, paprika and mint, served over basmati rice. Turkish-inspired kuru fasulye style comfort food with tender beef, garlic-onion base, and gluten-free throughout with no wheat thickeners.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.8gProtein
22.9gFat
51.3gCarbs
8.9gSugar
11.8gFiber
1210mgSodium
140mgChol
7.4gSat Fat
1450mgPotassium
140mgCalcium
7.2mgIron
3.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat beef chuck dry, season with salt and pepper. Finely chop onion, mince garlic, dice bell pepper, chop parsley.
2
Sear
Heat olive oil in heavy pot over medium-high heat. Brown beef cubes on all sides 5 minutes until crusted, working in batches.
3
Saute and bloom
Add onion, garlic, bell pepper and cook 4 minutes until translucent. Stir in tomato paste, cumin, paprika; cook 1 minute until fragrant.
4
Braise
Pour in canned tomatoes and beef stock, bring to simmer over medium-low heat. Cover and cook 2 hours until beef is fork-tender.
5
Simmer and finish
Stir in cannellini beans and cook uncovered 15 minutes on low heat. Remove from heat, stir in dried mint and lemon juice. Plate rice in bowl, ladle beef-bean mixture over top, scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef chuck
- 1 cup180g cannellini beans, cooked
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 1/2 cup360ml beef stock, gluten-free
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 1 cup190g basmati rice, cooked
- 2 tsp2 tsp mint, dried
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
