Turkish Vegetable Stew with Beef (Turlu)

Prepared without pre-frying the vegetables, this traditional stew combines lean beef with a rich variety of colorful vegetables for a high-protein, fiber-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 lb (450 g) lean beef cubes · 634 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1 medium onion, diced · 60 kcal in the whole recipe
• 3 cloves garlic, sliced · 22 kcal in the whole recipe
• 1.5 tbsp (25 g) tomato paste · 24 kcal in the whole recipe
• 1 medium eggplant, peeled in stripes and cubed · 50 kcal in the whole recipe
• 1 medium zucchini, cubed · 34 kcal in the whole recipe
• 5.3 oz (150 g) fresh green beans, trimmed and cut into pieces · 46 kcal in the whole recipe
• 1 medium potato, cubed · 116 kcal in the whole recipe
• 2 green peppers, chopped · 20 kcal in the whole recipe
• 1 red bell pepper, chopped · 25 kcal in the whole recipe
• 2 medium tomatoes, diced · 45 kcal in the whole recipe
• 1 tsp salt, black pepper, red pepper flakes, and 1.5 cups hot water

Method

1. Heat olive oil in a deep pot or clay casserole; add the lean beef cubes and cook until they release and reabsorb their juices.

   

2. Add the diced onion and sliced garlic, sauteing until softened, then stir in the tomato paste for 1 to 2 minutes.

   

3. Layer the green beans, eggplant, zucchini, potato, green pepper, and red pepper sequentially over the meat.

   

4. Top with diced tomatoes, season with salt, black pepper, and red pepper flakes, then pour hot water over the top.

   

5. Cover and simmer over low heat for 45 to 50 minutes until the meat and all vegetables are tender, then rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.