Turkish Beef Stew Recipe in a Clay Pot

Turkish Beef Stew Recipe in a Clay Pot


  • 1 cup olive oil (You may add 1 tbsp butter)
  • 2 onions, chopped
  • 1,000 gr (2.2 pounds) diced beef (You may add some bony beef for better taste)
  • 8 medium eggplants, cut into 1-inch chunks
  • 8 medium peppers, cut into 1-inch chunks
  • 8 medium tomatoes, cut into 1-inch chunks
  • 16 cloves garlic
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 cups hot water
*Potatoes, carrots, mushrooms, zucchinis, and Brussels sprouts can be added by cutting them
  • into 1-inch chunks. (optional)
  • Parsley for garnish (optional)


  1. First, put the olive oil in the clay pot.
  2. Add diced beef.
  3. Put hot water, tomato paste, and pepper paste in a bowl and blend them together. Add the mixture to the beef.
  4. Add eggplant, pepper, onion, garlic. Add tomatoes to the top and then add salt and paprika.
  5. After you put all the ingredients, put the clay pot in the oven with the lid.
  6. Set the temperature to 400 °F and cook for at least 2 hours.
  7. After the stew starts to boil, remove the lid. Check it every 15 minutes and blend the stew. Continue cooking without the lid and continue blending every 15 minutes until it is completely cooked.
    Note: Cooking on medium heat for a long time will add more flavor to the dish.
    1. Once finished, serve the Turkish casserole with some freshly chopped parsley.