Turkish Boiled Beef Stew Recipe (With Vegetables & Yogurt Liaison)
This Turkish-style boiled beef stew recipe cooks diced beef with onion, potatoes, and carrots in one pot, then finishes with a simple yogurt liaison for a gently thickened broth. You’ll sauté the meat first, simmer until tender, and temper the liaison with hot broth so it doesn’t curdle. If you’re looking for “et haşlama nasıl yapılır” in English, this is the cozy, practical version.
Ingredients
Ingredients
Step-by-Step Method
Brown the beef
Heat a pot and add the oil. Add the diced beef and sauté, stirring, until it loses its raw color.
Add vinegar and a little water
Pour in the vinegar and cook for 5 more minutes. Add about 1 small tea glass of water and simmer until most of it is absorbed.
Sauté the vegetables
Add the onions, carrots, potatoes, and garlic. Cook for a few minutes so everything is coated and lightly softened.
Season the pot
Stir in salt, black pepper, and the bay leaf.
Simmer until tender
Add enough water to just cover the ingredients. Cover and cook on low heat until the meat and vegetables are tender.
Adjust time by vegetable size
If your vegetables are cut large, plan around 45 minutes; if cut smaller, about 30 minutes is usually enough. Check tenderness and extend if needed.
Whisk the liaison
In a bowl, whisk the egg yolk, flour, and yogurt until smooth.
Temper and add to the stew
Ladle a few spoonfuls of hot broth into the bowl slowly while whisking. Then pour the mixture back into the pot in a thin stream, stirring on low heat for 2–3 minutes.
Serve
Turn off the heat. Serve with chopped fresh dill if you like.