Turkish Bean Stew with Meat (Etli Kuru Fasulye)

Turkish Bean Stew with Meat (Etli Kuru Fasulye)

Dried beans simmer with beef and a paprika-tomato base until creamy and deeply savory.

Total 11 hr Makes 6 servings Calories 420/serving

Dietary

Wheat free, Nut free

Allergens

Dairy, Red meat

Etli kuru fasulye is a staple of Turkish home cooking, pairing tender white beans with chunks of beef in a tomato and paprika-tinged broth. Slow simmering lets the beans turn creamy while absorbing the richness of the meat. Served over rice with pickles on the side, it's a hearty weeknight or Sunday dinner.

Ingredients

  • 1 pound dried white beans (great northern or cannellini), soaked overnight
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 6 cups beef stock
  • 1 bay leaf
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups cooked white rice, for serving
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Drain the soaked beans and rinse under cold water.

  2. Season the beef cubes with salt and black pepper.

  3. Heat the olive oil in a 6-quart pot over medium-high heat and brown the beef in batches, about 2 minutes per side, until all sides are seared. Remove and set aside.

  4. Melt the butter in the same pot over medium heat, then add the onion and green bell pepper. Cook, stirring occasionally, until softened, about 6 minutes.

  5. Stir in the garlic and cook until fragrant, about 1 minute.

  6. Add the tomato paste, paprika, red pepper flakes, and cumin. Stir and cook for 2 minutes to deepen the flavor.

  7. Return the browned beef to the pot, then add the drained beans, beef stock, and bay leaf. Stir to combine and bring to a boil.

  8. Reduce heat to low, cover, and simmer until the beef and beans are tender, about 2 hours, stirring occasionally and adding water if the liquid reduces too much.

  9. Stir in the salt and black pepper, then simmer uncovered for 10 more minutes to thicken the sauce slightly.

  10. Discard the bay leaf and taste for seasoning, adjusting salt as needed.

  11. Spoon the stew over cooked white rice and garnish with chopped parsley before serving.

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    Turkish Bean Stew with Meat (Etli Kuru Fasulye)

    Etli kuru fasulye is a staple of Turkish home cooking, pairing tender white beans with chunks of beef in a tomato and paprika-tinged broth. Slow simmering lets the beans turn creamy while absorbing the richness of the meat. Served over rice with pickles on the side, it's a hearty weeknight or Sunday dinner.

    11 hr 6 servings 420 cal

    Ingredients

    • 1 pound dried white beans (great northern or cannellini), soaked overnight
    • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 onion, finely chopped
    • 1 green bell pepper, diced
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 tablespoon sweet paprika
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon ground cumin
    • 6 cups beef stock
    • 1 bay leaf
    • 2 teaspoons salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 2 cups cooked white rice, for serving
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Drain the soaked beans and rinse under cold water.

    2. 2

      Season the beef cubes with salt and black pepper.

    3. 3

      Heat the olive oil in a 6-quart pot over medium-high heat and brown the beef in batches, about 2 minutes per side, until all sides are seared. Remove and set aside.

    4. 4

      Melt the butter in the same pot over medium heat, then add the onion and green bell pepper. Cook, stirring occasionally, until softened, about 6 minutes.

    5. 5

      Stir in the garlic and cook until fragrant, about 1 minute.

    6. 6

      Add the tomato paste, paprika, red pepper flakes, and cumin. Stir and cook for 2 minutes to deepen the flavor.

    7. 7

      Return the browned beef to the pot, then add the drained beans, beef stock, and bay leaf. Stir to combine and bring to a boil.

    8. 8

      Reduce heat to low, cover, and simmer until the beef and beans are tender, about 2 hours, stirring occasionally and adding water if the liquid reduces too much.

    9. 9

      Stir in the salt and black pepper, then simmer uncovered for 10 more minutes to thicken the sauce slightly.

    10. 10

      Discard the bay leaf and taste for seasoning, adjusting salt as needed.

    11. 11

      Spoon the stew over cooked white rice and garnish with chopped parsley before serving.