4 Ingredients, No Browning, Unbelievably Delicious Turkish Beef Stew
Kavurma
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I was sitting in the car with my sister-in-law Buket, in the middle of her busy day, when she kindly asked what I wanted for dinner. “How about chicken?” I said for the second time in a row.
Her eyebrows went up. “Oh, you really like chicken, don’t you? You know, in Turkey, we prefer beef. It’s easier, too. There’s no worry about undercooking it.”
I smiled and nodded, but internally I was a little mortified. Somehow, after nine years, I had missed something fundamental about my own in-laws: when it comes to animal protein, red meat is king.
It’s not that I don’t like beef, but I do have some gripes with it. I can’t eat most steak because it’s too difficult to chew for my severely arthritic jaw joints. It also doesn’t always agree with my stomach.
Despite my beef with beef, I’ve learned, through many years of trial-and-error, how to be a decent guest in my in-laws’ homes and eat what is cooked (or occasionally cook myself…because a full plate of anchovies for dinner is still outside my comfort zone).
A few nights later, Buket said that we were having kavurma for dinner, a Turkish beef stew. I had come across recipes for it before but never tried it. The ingredients are simple — beef, onions, oregano, and sometimes cumin. In fact, it seemed so simple that I doubted whether it could produce a worthwhile dish. Growing up, my mom made what I’d call American beef stews. They included several aromatics, vegetables, tomato paste, and spices to add what I thought was “necessary” flavor to the beef.
I watched Buket layer beef and onions together in a pot, no browning of either first — can you hear my gasp? My skepticism deepened — every recipe and cooking show I'd ever learned from emphasizes the importance of browning meat for maximum flavor. I could practically hear Gordon Ramsay losing his mind. She added a bit of water and oil and placed a lid on the pot.
After 30 minutes of simmering, the smell hit me. Usually, I don’t love the smell of meat, but this was different. It was warm, homey, and umami.
After another hour, I watched Buket open the pot, and I could tell just by looking at it that it was fall-apart tender. The onions and liquid had reduced to a silky gravy. She seasoned it with salt, pepper, cumin, and oregano. That was it.
My doubts were fading. I’m not known for moving quickly, but I helped clear and set the table in record time because I was so excited to dig in.
When I had my first bite, I looked up at Buket with wide eyes. There was a depth of flavor and nuance from just the beef itself. It was savory and umami without being gamey. And it was meltingly tender. The spices added a bit of extra dimension that complemented everything. Buket caught my expression and gave me a smile that said I told you so.
That tenderness is described as “lokum gibi” in Turkish, which means “like Turkish delight.” I think it’s a little funny because Turkish delight has more stretch and chew than this, but I get the spirit of it. A really good Turkish delight should melt in your mouth, and so does this kavurma.
Back in the US, Bulut and I recounted the whole debacle around me asking for chicken one time too many and then being blown away by kavurma despite my doubts at first. He laughed and said, "Well, yeah, that's true. I guess my family doesn't eat that much chicken. I love everything you cook, but I would love to have beef more often."
It's true. I don't cook red meat very often. I worry about its health impact and it doesn't always agree with me. But when I do, I want it to mean something. And this recipe does. Traditionally cooked beef is a little piece of home that Bulut misses, and if I can make it extra special — give him a little happy piece of his upbringing — then this is a real keeper.
Kavurma
Servings: 4-6 | Total time: 1 hour
Ingredients
2 lbs (900 g) chuck beef, cut into 1-inch cubes (see Note 1)
1 large yellow onion, sliced in half moons
1/2-2 cups hot water, depending on method
1 teaspoon fine sea salt, or more to taste
1/2 teaspoon black pepper
1 teaspoon oregano, or more to taste
1 teaspoon cumin powder, or more to taste
Method
Instant Pot/Pressure Cooker
Turn the Instant Pot to saute and add the meat. It won’t form a golden crust and that’s ok. Cook it, mixing occasionally until it’s all browned and released some liquid, about 7 minutes.
Add sliced onion, salt, and 1/2 cup hot water and mix. Lock on the lid, ensuring the vent is in the sealing position, and cook for 30 minutes on high pressure.
After 30 minutes, allow the pressure to naturally release for 10 minutes and then manually release (aka quick release) the remaining pressure.
Add oregano, black pepper, and cumin and mix. If there is a lot of liquid left in the pot, set the pot to saute (or simmer, if one the stove) for a few minutes so that it reduces to a thicker sauce.
Serve and enjoy!
Stovetop Method
Set a large pot over medium high heat on the stove. Add the meat. It won’t form a golden crust and that’s ok. Cook it, mixing occasionally until it’s all browned, about 7 minutes.
Add slice onion, salt, and 1 cup hot water and mix. Cover and cook on low (at a simmer) for 1.5-2 hours, until the meat is fork-tender. Check every thirty minutes and if it’s looking dry, add another 1/2-1 cup hot water.
Add oregano, black pepper, and cumin and mix. If there is a lot of liquid left in the pot, simmer for a few minutes so that it reduces to a thicker sauce. If it’s looking dry, add 1/2 cup water and simmer for another 1-2 minutes.
Serve and enjoy!
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Notes
(1) Cut of beef: I like to use a well-marbled chuck roast for this recipe. If you are using a very lean “stew beef,” which is common in US grocery stores, it will likely not be as tender and flavorful. If that is all you can find, I’d suggest adding 2 tablespoons of olive oil when you add the salt, onions, and water.
(2) On not browning the meat: I’ve made this recipe by browning the meat first and could tell no difference, so that’s why I encourage you to skip it. Nonetheless, if it just seems to crazy to skip, you can certainly brown it. It won’t hurt. :)
Everything about this dish is simply phenomenal 😋🤤😅 Your descriptions are so accurate 🎯
I’m intrigued by this recipe Leslie. I’m going to try it in cooked in the oven. Now to how you served your meal, I was very pleased to see the sweet potato and broccoli on the plate.