Empty My Fridge
Wait Until You Try This Turkish Beef & Vegetable Stew
Ingredients
- Olive oil2 tbsp
- Onion · diced1
- Garlic · minced3 cloves
- Ground beef1 lb
- Carrot · sliced2
- Potato · peeled2
- 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. Cook the diced onion until translucent, about 7 minutes.
- Add the minced 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 frozen peas and the stock or water.
- Raise the heat to medium high and bring the stew to a simmer. Lower the heat to medium, cover with a lid and cook for 30 to 40 minutes.
- Turn off the heat and let the stew rest, 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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