Recipe
Turkish-style Beef Bourguignon
Istanbul Beef Stew
4.7 out of 5
This hearty and flavorful dish is a Turkish twist on the classic French beef bourguignon. Slow-cooked beef is simmered in a rich tomato and red wine sauce, infused with traditional Turkish spices and herbs. Served with crusty bread or over rice, this dish is perfect for a cozy night in.
Metadata
Preparation time
30 minutes
Cooking time
2-3 hours
Total time
2 hours 30 minutes - 3 hours 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Low-carb, High-protein, Paleo, Keto, Gluten-free
Allergens
None
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
This Turkish-style beef bourguignon incorporates traditional Turkish spices and herbs, such as cumin, paprika, and mint, to give the dish a unique flavor profile. Additionally, the dish is served with crusty bread or over rice, which is a common way to enjoy stews in Turkish cuisine. We alse have the original recipe for Beef bourguignon, so you can check it out.
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1 kg (2.2 lbs) beef chuck, cut into 2-inch cubes 1 kg (2.2 lbs) beef chuck, cut into 2-inch cubes
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2 tbsp olive oil 2 tbsp olive oil
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1 onion, chopped 1 onion, chopped
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3 garlic cloves, minced 3 garlic cloves, minced
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2 tbsp tomato paste 2 tbsp tomato paste
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2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
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1 cup (240 ml) red wine 1 cup (240 ml) red wine
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2 tbsp all-purpose flour 2 tbsp all-purpose flour
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1 tsp cumin 1 tsp cumin
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1 tsp paprika 1 tsp paprika
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1 tsp dried mint 1 tsp dried mint
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1 bay leaf 1 bay leaf
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Salt and pepper, to taste Salt and pepper, to taste
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Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish
Nutrition
- Calories: 450 kcal / 1884 kJ
- Fat: 22g (8g saturated)
- Carbohydrates: 10g (4g sugars)
- Protein: 48g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat oven to 160°C (320°F).
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2.In a large Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef from pot and set aside.
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3.Add onion and garlic to the pot and cook until softened, about 3 minutes.
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4.Stir in tomato paste and cook for 1 minute.
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5.Add beef broth, red wine, flour, cumin, paprika, mint, bay leaf, salt, and pepper. Stir to combine.
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6.Return beef to the pot and bring to a simmer.
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7.Cover the pot and transfer to the oven. Cook for 2-3 hours, or until beef is tender.
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8.Remove from oven and discard bay leaf. Serve hot, garnished with chopped parsley.
Treat your ingredients with care...
- Beef — Use a good quality beef chuck for this recipe, as it will become tender and flavorful after slow-cooking.
- Red wine — Choose a dry red wine, such as a Pinot Noir or Cabernet Sauvignon, for the best flavor.
Tips & Tricks
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 10 minutes of cooking.
- This dish tastes even better the next day, so consider making it ahead of time and reheating it before serving.
- Serve with crusty bread or over rice to soak up the delicious sauce.
Serving advice
Serve hot, garnished with chopped parsley.
Presentation advice
Serve in individual bowls or on a large platter, garnished with fresh herbs.
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