Belen Tava | Hatay-Style Oven-Baked Beef and Vegetables

Heat the olive oil in a wide pan. Arrange the beef cubes in a single layer with space between them. If you crowd the pan, the meat will steam instead of browning. Turn the cubes over high heat for 6–8 minutes, until browned on all sides. Do not add salt yet; it draws out moisture too early and causes the meat to steam before it browns.

Add the butter, sliced onion, and chopped garlic. Cook over medium heat, stirring, for 4–5 minutes until the onion turns translucent. Do not let it brown, or it will make the dish bitter.

Cover the pan, reduce the heat, and cook for 12–15 minutes. The beef will first release its juices, then the liquid will cook off. Add the tomatoes and tomato paste only after this stage: their acidity tightens the muscle fibers and delays collagen breakdown, so adding tomatoes early can slow tenderizing.

Preheat the oven to 180°C / 355°F. Cover the baking dish tightly with its lid or foil and bake for 75 minutes. This time is for tenderness, not safety: the safety threshold for cubed beef is 63°C / 145°F and will be exceeded, while tenderness develops when collagen remains at 80–95°C / 176–203°F long enough to turn into gelatin. The dish is ready when a fork slides into the beef easily.