Beef stew with onion, garlic, potatoes and carrots. It is flavored with a tomato paste sauce and cooked in a clay pot first on the stove top then in the oven. A perfect comfort food.
4 tablespoons olive oil
1 onion, chopped
A handful of pearl onions, peeled but not chopped (optional)
500g (1.1 pound) diced beef (not lean) (or beef chuck cut into 1-inch pieces)
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2 cups hot water, divided
2 medium potatoes, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
6 cloves garlic
Parsley for garnish
Sauté onions until translucent.
Add in the beef pieces and give it a stir. Cook it covered over medium low heat until the meat releases juice and then it absorbs almost all of it.
In a small bowl, mix together tomato paste, salt, black pepper, paprika and 1 cup of hot water. Pour it over the beef in the pot and cook it covered over low heat for 1 hour. Check it after 30 minute or so and if there is too little water left, add some extra water (¼ cup) to prevent it from burning.
Preheat the oven to 350F/180C in the last 15 minutes of cooking.
When the 1-hour cooking duration is over, remove it from the heat. Add potatoes, carrots and garlic into the pot. Pour the remaining 1 cup hot water.
Cover the top of the pot with foil. If the pot you are using is not oven-proof, pour the dish into a baking pan and cover it with foil.
Bake for 45-50 minutes.
Garnish with chopped parsley when serving.
Use beef chuck and cut it into pieces or read the label of the meat you buy. If it says it is good for casseroles and stews, it is ok.
Check the meat during the first cooking in the pot over stove top after about 30 minutes. If there is almost no water left, add some hot water and keep cooking and complete the 1-hour cooking time. Stir as needed.
If your pot is oven-proof, you can cover its top with foil and directly put it in the oven. If it is not, pour the dish into a baking pan, cover it with foil and then put it in the oven.
To store: Let the stew cool completely. You can keep this casserole for 3-4 days in the fridge or for 1-2 months in the freezer. Make sure you transfer it from the clay pot into a baking pan or an airtight container. Clay pots are not recommended for storing food.
To reheat: It is best to reheat this casserole in the oven or on the stovetop with a splash of water. Thawing overnight is better if it is frozen.
Keywords: beef stew, Turkish casserole, Turkish stew