Turkish Ground Beef and Potato Stew

Instructions

1. 1

   Peel 500 g potatoes and cut them into 2 cm cubes, then submerge them in a bowl of cold water to prevent darkening. Dice 150 g yellow onion finely and mince 10 g garlic. Set a wide medium pot on the stove ready for cooking.

2. 2

   Heat 30 ml olive oil in the pot over medium heat. Add the diced onion and minced garlic. Sauté for about 4 minutes, stirring continuously with a wooden spoon until the onions soften and turn translucent without burning.

3. 3

   Add 300 g ground beef to the pot and increase heat to medium-high. Break up the meat with your wooden spoon to remove lumps. Cook for 6 to 8 minutes, stirring frequently, until the liquid released by the meat evaporates and it turns browned.

4. 4

   Add 40 g tomato paste along with 6 g salt and black pepper mix to the pot. Sauté over medium heat for 2 minutes until fragrant and slightly darkened. If the paste starts to stick, splash in 15 ml of hot water to keep it from burning.

5. 5

   Drain the submerged potatoes and add them to the pot. Pour in 500 ml hot water, stir well, and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer gently for 18 to 20 minutes until the potatoes are fork-tender.

6. 6

   Once the potatoes are easily pierced with a fork, turn off the heat and let the stew rest covered for 5 minutes. The sauce should be slightly thickened and glossy. Serve hot in shallow bowls alongside Turkish rice pilaf or fresh bread.