Turkish White Beans and Beef: One-Pot Braise Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a heavy clay pot or a Dutch oven that retains heat evenly. The gentle, even heat is key to breaking down the beef's connective tissue without scorching.

If you don't have one, a heavy-bottomed pot with a tight-fitting lid works well. Also, don't skip the overnight soak for the beans—it ensures they cook evenly and stay creamy.

When searing the beef, pat the cubes dry with paper towels before adding them to the butter. This helps achieve a deep brown crust.

If the pot seems dry after searing, add a splash of broth to deglaze before adding the onions. And remember to taste the stew before serving; the salt level can vary depending on the broth used.

Variations

• Vegetarian Version: Omit the beef and use vegetable broth. Add extra beans or chickpeas and a drizzle of olive oil for richness. Sauté the onions and pastes as directed, then simmer until the beans are creamy.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the onions. For more heat, increase the red pepper paste to 1 1/2 tablespoons.
• Herb-Infused: Add a bay leaf and a sprig of fresh thyme during the braising step. Remove before serving. The herbs add a subtle earthiness that complements the beef and beans.
• Slow Cooker Method: After searing the beef and sautéing the onions, transfer everything to a slow cooker. Add the beans, broth, and pastes. Cook on low for 6-8 hours until the beef is tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop until bubbling.

Reheat

Reheat the stew on the stovetop over low heat, stirring occasionally, until hot throughout. Add a splash of beef broth or water if the sauce is too thick.

Refrigerate leftover stew in an airtight container for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. The stew also freezes well for up to 3 months.

This stew is an excellent make-ahead dish. Prepare it fully, let it cool to room temperature, then refrigerate. The flavors deepen overnight. Reheat gently on the stovetop, adding a little broth to loosen the sauce. You can also soak the beans a day ahead and keep them refrigerated until ready to cook.

Serving ideas

Serve the stew hot, ladled generously over buttery Turkish rice pilaf. The pilaf's buttery richness balances the tangy tomato-pepper gravy.

For a traditional touch, offer pickled Turkish peppers on the side—their sharp, vinegary crunch cuts through the richness and brightens each bite. A simple green salad with lemon and olive oil also pairs well.

This dish is meant to be enjoyed as a main course, with the stew and rice forming a complete meal. The portions are hearty, so a little goes a long way. For a more casual meal, serve it with crusty bread to mop up the velvety sauce. The leftovers are just as satisfying, making it a great option for meal prep.

Frequently asked questions

Recipe card

Turkish White Beans and Beef: One-Pot Braise

Prep 20 minCook 1 h 30 minTotal 1 h 50 minServes 6

Ingredients

• 2 cups dried Turkish white beans (dermason fasulye), soaked overnight
• 300 g beef stew cubes (about 10.5 oz)
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 4 cups hot beef broth
• Salt, to taste
• Black pepper, to taste
• Buttered Turkish rice pilaf, for serving
• Pickled Turkish peppers, for serving (optional)

Instructions

1. In a heavy clay pot or Dutch oven, melt the butter over medium-high heat until foaming. Add the beef cubes in a single layer and sear without stirring too often until deeply browned on all sides, about 5 to 7 minutes. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
2. Stir in the tomato paste and red pepper paste. Cook for 1 to 2 minutes, stirring constantly, until the pastes darken slightly and become fragrant. This step deepens the flavor of the gravy.
3. Add the soaked and drained white beans to the pot. Pour in the hot beef broth, stirring to combine. Bring to a gentle simmer.
4. Cover the pot and reduce the heat to low. Let the stew simmer gently for 1 hour, or until the beef is fork-tender and the beans are creamy. Stir occasionally to prevent sticking. Season with salt and black pepper to taste after the beef is tender. Let it rest for 3 minutes before slicing.
5. Remove the pot from the heat and let the stew rest, covered, for 5 minutes. This allows the flavors to meld and the sauce to settle.
6. Ladle the hot beans and beef over portions of buttered Turkish rice pilaf. Serve with pickled Turkish peppers on the side, if desired.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

28 g

Carbohydrates

42 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.