Turkish Beef Stew (Fit Tas Kebabı)

By using extra-lean beef and replacing traditional fried potatoes with fiber-rich carrots and peas, we reduce the fat content while significantly increasing the volume and nutritional value of this classic stew.

Ingredients

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

• 600g lean beef cubes, fat trimmed · 846 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1 large onion, chopped · 60 kcal in the whole recipe
• 3 cloves garlic, minced · 14 kcal in the whole recipe
• 3 green peppers, chopped · 20 kcal in the whole recipe
• 1 medium carrot, diced · 41 kcal in the whole recipe
• 1/2 cup green peas · 84 kcal in the whole recipe
• 1 tablespoon tomato paste · 21 kcal in the whole recipe
• 2 medium tomatoes, diced · 54 kcal in the whole recipe
• 2 cups hot water
• Salt, black pepper, and thyme to taste

Method

1. Heat olive oil in a pot, add lean beef cubes, and sauté until they release and reabsorb their juices.

   

2. Add chopped onions, garlic, carrots, and green peppers, then sauté for another 5 minutes.

   

3. Stir in the tomato paste and diced tomatoes, cooking for 2 minutes until fragrant.

   

4. Pour in the hot water, add salt and black pepper, cover, and simmer on low heat for 50-60 minutes until the meat is tender.

   

5. Add the peas and thyme in the last 10 minutes of cooking, then serve hot.

   

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