Turkish · Dinner
Spicy Beef Stew with Peppers
Beef chuck simmered until fork-tender in a paprika-rich tomato and pepper sauce, sharpened with Turkish red pepper paste, cumin and chili flakes. Bell peppers and onion soften into the broth, giving a thick, spiced stew traditionally spooned over rice or scooped up with crusty bread.
$5
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
26.9gFat
19.8gCarbs
8.7gSugar
5.1gFiber
1450mgSodium
141mgChol
8.9gSat Fat
1180mgPotassium
90mgCalcium
5.8mgIron
2.9mcgVitamin B12
95mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the beef chuck into 1.5-inch cubes, pat dry, then slice the onion and bell peppers into strips.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the beef cubes until a deep brown crust forms, about 8 minutes total.
3
Bloom
Stir the garlic, biber salcasi and tomato paste into the pot and cook over medium heat 2 minutes until fragrant.
4
Braise
Pour in the beef stock, add cumin, smoked paprika, chili flakes, salt, pepper and bay leaf, bring to a boil, then reduce to low, cover and simmer 75 minutes.
5
Simmer
Add the bell peppers and increase heat to medium, then simmer uncovered 12 minutes until peppers soften but hold their shape.
6
Plate
Discard the bay leaf, ladle the stew into a bowl and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck
- 11 onion
- 11 red bell pepper
- 11 green bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp biber salcasi (Turkish red pepper paste)
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 360ml360ml beef stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili flakes
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 bay leaf
- 2 tbsp2 tbsp parsley
