A traditional Turkish stew made by slowly cooking diced beef with plenty of onions in its own juices. This practical, hearty one-pot meal is served over rice and is a home-cooked classic.
Put the diced beef in a dry pot and cook over medium heat, stirring, until the juices it releases evaporate. When the liquid has evaporated and the meat starts to sizzle, add the butter and cook for a few more minutes.
Add the chopped onion and crushed garlic and continue cooking until the onion softens and turns light golden. It will release juices that help tenderize the meat.
Add the tomato paste and cook for 2 minutes, until its raw aroma cooks off, then add the grated tomato. Add the salt, black pepper and optional Turkish red pepper flakes, then stir.
Cover and simmer over low heat for about 50 minutes, until the meat is tender enough to fall apart with a fork. If the liquid evaporates before the meat is tender, add hot water a little at a time to keep the stew saucy.
Turn off the heat when the meat is tender and the sauce has thickened. Serve hot, preferably spooned over rice pilaf.
Important: Do not add water at the start; as the onions cook, they release their juices, which give the meat its best flavor. If the liquid evaporates before the meat is tender, add hot water a little at a time. Caution: Cooking the meat quickly over high heat can make it tough; patience and low heat are the key to tenderness. Refrigerate leftovers for up to 3 days; the flavor develops as the stew is reheated. Nut-free. Allergen: According to the ingredient list, this contains milk and dairy products. Check packaged product labels for other allergens.
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