Turkish cuisine · Soups & Stews

Etli Bezelye (Beef and Pea Stew)

Mild pea stew with beef cubes, carrot and tomato paste – Anatolian family cooking.

Ingredients · for 4 servings

• 500 g beef stew meat
• 500 g peas (frozen)
• 2 carrots
• 2 onions
• 2 tbsp tomato paste
• 3 tbsp butter
• 700 ml meat stock
• 1 tsp sugar
• Salt, pepper

Instructions

1. Cut the beef stew meat into 3 cm cubes and pat dry; finely dice the onions, peel the carrots and cut into 1 cm thick slices.
2. Heat butter in a pot and brown the meat on all sides for 5–6 min. until browned.
3. Add the onions and sauté for 5 min., then stir in the carrots and tomato paste and roast for 2 min.
4. Pour in the meat stock, bring to a boil and braise covered over gentle heat for 40 min. until the beef is tender.
5. Add the peas and sugar and cook uncovered for a further 12–15 min. until the peas are soft and the sauce thickens slightly.
6. Season with salt and pepper, let rest for 5 min. and serve with flatbread or rice.