Empty My Fridge
Easy Turkish Beef Stew for Busy Weeknights
Ingredients
- Olive oil2 tbsp
- Onion1
- Garlic3 cloves
- Ground beef1 lb
- Carrot2
- Potato2
- Tomato paste2 tbsp
- Salt1 tsp
- Black pepper¼ tsp
- Oregano1 tsp
- Cumin1 tsp
- Paprika1 tsp
- Pea · frozen1 ½ cups
- Vegetable broth4 cups
Instructions
- Heat the olive oil in a Dutch oven or pot over medium heat. Sauté the onion until translucent, about 7 minutes.
- Add the garlic and cook for 2 minutes. Add the ground beef and brown it.
- Add the carrots and potatoes. Stir in the tomato paste, salt, pepper, oregano, cumin and paprika. Add the peas and the stock or water.
- Raise the heat to medium-high and bring to a simmer. Lower to medium, cover with a lid and cook for 30 to 40 minutes.
- Turn off the heat and let it stand covered for 20 minutes before serving.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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GarlicOnionCarrotPotatoTomato pasteGround beefPea
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