Turkish Ground Beef and Potato Stew

At the heart of Turkish home cooking are dishes like this one. Everyday meals made for regular weekdays and family tables, not for special occasions. With ingredients that are almost always on hand, potatoes, ground beef, onion, and a spoon of tomato paste, this stew comes together slowly on the stove, just as it has for generations.

It is not cooked to impress. It is cooked because it is comforting and reliable. Everything goes into one pot, the potatoes soften and absorb the sauce, and by the time it is ready, you already know exactly how it will taste. Warm, familiar, and deeply rooted in Turkish home cooking.

Ingredients

• 4–5 medium potatoes, peeled and sliced into rounds

• 300 g ground beef

• 2–3 tablespoons olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 cup hot water

• 1 teaspoon sweet paprika

• Salt

• Black pepper

Instructions

Preparing the potatoes

Peel the potatoes and slice them into medium-thin rounds. Place them in lightly salted water and let them sit for about 10 minutes. Drain and set aside. This helps remove excess starch and keeps the potatoes from breaking apart while cooking.

Cooking the ground beef base

Heat the olive oil in a wide pot or deep pan over medium heat. Add the chopped onion and cook until soft and lightly golden. Stir in the garlic and cook briefly, just until fragrant.

Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly. Stir in the tomato paste and sweet paprika, then let everything cook together for 2–3 minutes until the mixture looks glossy and smells rich. Season with salt and black pepper.

Layering and simmering

Arrange a layer of potatoes at the bottom of the pot. Spoon some of the ground beef mixture over the top. Continue layering, finishing with a final layer of potatoes.

Slowly pour the hot water around the sides of the pot. Cover with a lid, lower the heat, and let the stew simmer gently for 30–35 minutes, until the potatoes are tender and the flavors have fully come together.

Let the stew rest for 5–10 minutes before serving.

Tips

• Slice the potatoes evenly so they cook at the same rate and stay intact

• Use a wide pot rather than a deep one to help the layers cook evenly

• Sweet paprika gives this dish its classic flavor, but a mild Turkish red pepper can also be used

• This stew tastes even better after resting, once the potatoes have fully absorbed the sauce

Serving Suggestions

Serve this Turkish ground beef and potato stew with plain white rice or bulgur pilaf. A spoonful of thick yogurt on the side balances the richness and completes the meal, just like it is served in many Turkish homes.

Storage

Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stove with a small splash of water to loosen the sauce. This dish is not ideal for freezing, as the potatoes can change texture.