Orman Kebabı (Forest Kebab) Vegetable and Meat Stew

Ingredients

• 400 g beef (cubed (dana kuşbaşı))
• 5 tbsp vegetable oil (for sautéing)
• 1 cup hot water (tea cup (çay bardağı) for initial meat braising)
• 1 onion (yellow onion, chopped)
• 2 clove garlic (minced)
• 2 carrots (diced)
• 1 tbsp tomato paste (heaping (dolu tatlı kaşığı))
• 3 potatoes (medium size, or 5-6 baby potatoes, diced)
• 1 cup frozen peas
• 3.5 cup hot water (standard cups, enough to slightly cover vegetables)
• salt (to taste)
• black pepper (to taste)
• red pepper flakes (pul biber, to taste)
• 1 tbsp butter (heaping, for the finishing oil)
• 1 tsp dried thyme (kekik)

Steps

1. 1

   Pour 5 tablespoons of vegetable oil into a suitable pot and heat it over medium-high heat.

2. 2

   Add the 400g of cubed beef to the pot. Sear the meat until it releases from the bottom of the pan, then stir once or twice.

3. 3

   Add 1 tea cup (approx. 100ml) of boiling water to the meat. Reduce heat to medium, cover the pot, and simmer until the meat has released its juices and the water has completely evaporated. This braising process should take about 1 hour for tender beef.

4. 4

   Add the chopped onion and minced garlic to the pot and sauté briefly with the meat.

5. 5

   Add the diced carrots and continue to sauté for another 5 minutes.

6. 6

   Add 1 heaping teaspoon of tomato paste and roast until the raw smell of the paste disappears.

7. 7

   Add the diced potatoes and sauté for a few more minutes.

8. 8

   Add 1 cup of frozen peas and pour in approximately 3.5 cups of hot water, or just enough to slightly cover the vegetables.

9. 9

   Season with salt, black pepper, and red pepper flakes (pul biber) to taste.

10. 10

    Close the lid and cook over medium heat until all the vegetables are tender.

11. 11

    In a separate small pan, melt 1 heaping tablespoon of butter. Add 1 teaspoon of dried thyme (kekik) and heat until the butter is sizzling and fragrant.

12. 12

    Drizzle the hot thyme butter over the cooked stew.

13. 13

    Remove the pot from the heat and let the dish rest for 15-20 minutes before serving to allow the flavors to meld.

Notes

You can substitute chicken for the beef if preferred. Do not skip the final thyme butter step as it provides the essential aroma for this dish.

Nutrition per serving

• main course
• stew
• Turkish
• beef
• one-pot
• comfort food
• dinner