Turkish Beef Stew with Whole Onions — Juicy, Fragrant, and Full of Character

In this Turkish-style stew, succulent beef slowly braises with whole sweet onions, tomatoes, and pepper paste, soaking up the warmth of the spices. The result is a velvety, full-bodied sauce, fork-tender meat, and a gentle heat — an ideal family dinner.

Ingredients

• Beef (shoulder or brisket) — 1 kg (2.2 lb)
• Small onions (pearl onions/shallots), peeled — 500 g (1.1 lb)
• Crushed tomatoes or tomatoes in their juices — 400 g (14 oz)
• Tomato paste — 1 tbsp
• Pepper paste (biber salçası), optional — 1 tbsp
• Bell pepper — 1
• Hot pepper — 1
• Garlic — 4 cloves
• Vegetable oil — 2 tbsp
• Water or beef stock — 400 ml (1 2/3 cups)
• Bay leaves — 2
• Ground cumin — 1 tsp
• Sweet paprika — 1 tsp
• Ground black pepper — 1/2 tsp
• Sugar — 1/2 tsp
• Salt — 1 tsp or to taste
• Parsley — 10 g (1/3 oz)

Step-by-Step Recipe

1. Prepare the onions: if using very small onions, pour boiling water over them for 1 minute, then peel and keep them whole. Slice the garlic, and cut the peppers into large pieces.
2. Pat the beef dry, cut into 3 cm (1 1/4 inch) cubes, season with salt and half the black pepper.
3. In a wide heavy pot, heat the oil over medium-high heat and brown the beef in batches until deeply golden, 6–8 minutes per batch. Transfer to a plate.
4. In the same pot, sauté the whole onions until the sides are golden, 3–4 minutes, stirring occasionally.
5. Add the garlic, tomato paste, pepper paste, cumin, and paprika. Cook for 1 minute, just until fragrant.
6. Return the beef to the pot, add the sugar, tomatoes, peppers, and bay leaves. Pour in the water/stock and bring to a boil.
7. Lower the heat to the minimum, cover, and simmer for 75–90 minutes, until the beef is very tender.
8. Uncover and reduce the sauce to your desired consistency, 8–10 minutes. Adjust the salt and pepper.
9. Take off the heat and let the stew rest for 10 minutes. Finish with chopped parsley.
10. Serve with rice, bulgur, or fresh bread.

Nutrition per Serving

Tips and Variations

• Meat: lamb shoulder or leg works beautifully in place of beef; the simmering time stays about the same.
• Without pepper paste: increase the tomato paste to 1 1/2 tbsp and add a pinch of chili flakes.
• If you can’t find small onions: use regular onions cut into 4–6 wedges and cook until caramelized so the pieces hold their shape.
• Pressure cooker/Instant Pot: cook under pressure for 35–40 minutes, then release the steam and reduce the sauce on Sauté for 5–10 minutes.
• Oven: after assembling the stew, cook in the oven at 160°C (320°F) for 1 1/2–2 hours, covered.
• To deepen the flavor: finish with 1 tbsp pomegranate molasses for a sweet-tart edge.
• Serving ideas: Turkish rice pilaf, bulgur, couscous, baked potatoes, or flatbreads.
• Storage: refrigerate for up to 3 days; the stew tastes even better the next day. It can be frozen for 2–3 months.

Questions and Answers

Can I make this stew with chicken?

Yes, use boneless chicken thighs. Reduce the simmering time to 35–45 minutes so the chicken stays juicy.

The stew turned out too thin — what should I do?

Remove the lid and let it bubble over medium heat for 10–15 minutes, stirring occasionally. You can also add 1 tsp cornstarch mixed with 2 tbsp cold water.

Which spices are essential?

Cumin and sweet paprika give the stew its signature flavor. Everything else is flexible: chili, smoked paprika, coriander.

Can I make it without tomatoes?

Yes, replace the tomatoes with 300 ml (1 1/4 cups) stock and add 1–2 tbsp pomegranate molasses or 1 tbsp lemon juice to balance the acidity.