Turkish Beef Casserole
Savor the rich, aromatic flavors of Turkish cuisine with this hearty Turkish Beef Casserole, a one-pot wonder that's perfect for a cozy dinner. Tender beef cubes are seared to perfection and slow-cooked with a medley of vibrant vegetables, including red and green bell peppers, carrots, and potatoes, in a robust tomato-based sauce infused with warm spices like paprika, cumin, and a hint of cinnamon. The casserole is baked to ensure the flavors meld beautifully, creating a comforting dish that pairs wonderfully with crusty bread or fluffy rice. With just 20 minutes of prep and oven-baked ease, this recipe is ideal for satisfying meals that celebrate both tradition and convenience.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 2 cups beef stock
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Heat 2 tablespoons of olive oil in a large oven-safe casserole dish over medium-high heat.
Add the cubed beef in batches to the casserole dish, searing all sides until browned. Remove the beef and set it aside on a plate.
In the same casserole dish, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the onions and garlic, stirring well for 2 minutes to caramelize it slightly.
Pour in the canned diced tomatoes and beef stock, stirring to combine the base sauce.
Return the seared beef to the casserole dish, along with the diced red and green bell peppers, sliced carrots, and cubed potatoes.
Sprinkle the paprika, ground cumin, ground cinnamon, salt, and black pepper evenly over the ingredients. Mix everything gently until well-coated with the spices.
Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven.
Let it bake for 90 minutes, stirring once halfway through to ensure even cooking.
Once the vegetables are tender and the beef is fork-tender, remove the casserole from the oven.
Garnish with freshly chopped parsley before serving.
Serve warm with crusty bread or alongside rice for a complete meal.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
