Turkish-Style Beef Stew Recipe
This Turkish-style beef stew recipe was inspired by kara lahana çorbası, a classic collard green and beef stew from the northern (Black sea) region of Turkey. My version adds fresh parsley and mint, and swaps the collards for cabbage, making a cozy, vibrant, and healthful stew that is delicious any time of year.
Many Recipes for Ground Beef
I like to purchase beef directly from a farmer. I have been a J & J Grass-fed beef customer for years. They deliver California-grown 100% grass-fed beef to my door every month. Their starter pack is a great introduction to their delicious products, and serves a family of two about 3-4 meals. Starter packs usually contain ground beef, and while hamburgers might be the first recipe that comes to mind, ground beef is actually an incredibly versatile ingredient useful for getting a quick dinner on the table. I use ground beef in this Turkish-style beef köfte kebab recipe, and here in this meatball recipe. One of my favorite things about this recipe is that the ground beef can go from frozen to a delicious dinner in about an hour.
Meat and Vegetables
Grass-fed ground beef is a highly nutritious food, and richer in omega-3 fats, Vitamin E, beta-carotene than CAFO-raised livestock. However, the flavors in this stew would also work well in a vegetarian version as well, just omit the beef, and add another can or two of beans, maybe a second variety, such a kidney beans or pinto beans. The traditional recipe for this Turkish stew calls for collard greens, which is in the cruciferous family of vegetables, so substituting cabbage or kale works just as well.
Delicious and hearty one-pot meal.
- 1 medium yellow onion
- 2 cloves garlic
- 1/2 bunch Italian parsley
- 1 bunch mint
- 1/2 green cabbage, or 1 bunch collard greens
- 4 Tablespoons unsalted butter or extra virgin olive oil, divided
- 1 pound ground beef
- 1/2 teaspoon fine sea salt
- 1 Tablespoon tomato paste
- 1 15-oz. can diced tomatoes, or 2 large fresh tomatoes
- 3-4 cups beef stock or water
- 1 teaspoon Turkish red pepper (Aleppo pepper)
- 1 15-oz. can Great northern beans
Cut onion into medium dice. Roughly chop garlic. Chop parsley and mint and set aside. Cut cabbage or collards into thin strips and set aside.
Add 2 Tablespoons butter or oil and ground beef to a medium-sized stew pot. Cook over medium-high heat until beef is no longer pink.
Add remaining 2 Tablespoons butter or oil, onion, garlic, and salt to the pot. Turn heat down to medium and cook until onion starts to soften, about 5 minutes.
Add tomato paste and diced tomatoes, stir to combine. Add beef stock or water and bring to a boil.
Add most of parsley and mint, reserving some for garnish. Add cabbage and Turkish red pepper, and simmer for 10 minutes. Add beans and simmer for another 10 minutes, until cabbage is just tender. Adjust for salt and serve immediately, garnishing with fresh mint and parsley.