Slow Cooker Kuru Fasulye
Slow Cooker Kuru Fasulye. Introducing you to the classic Turkish beef and bean stew cooked slow in the slow cooker. You will love this cheap comforting one pot bean stew.
Slow Cooker Turkish Stew Ingredients:
Start by doing your prep. Peel your zucchini and slice into cubes. Peel and dice your onion and potatoes. Remove the cores and dice your tomatoes. Peel and thinly slice your garlic cloves.
Load your stewing steak into the slow cooker and brown with salt and pepper, extra virgin olive oil and dried oregano.
Load in onion, garlic and tomato puree and give it a good stir and allow the onions to soften slightly.
Add in everything else apart from your second can of white beans, stir, and cook on high for 4.5 hours.
Use a hand blender to blend the potatoes and then stir. This will create a creamy sauce within your beef stew. Then add in your extra can of drained white beans, stir, and then place back on high for 20 minutes before serving.
Serve with brown rice.
Rice. I love to serve my keema Turkish beef stew with my instant pot brown rice. When the slow cooker has 30 minutes left, focus on prepping and cooking your brown rice.
Thanks for reading our slow cooker Turkish beef stew recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more slow cooker stews, then I recommend you try our slow cooker goulash recipe next.
Calories: 500kcal | Carbohydrates: 40g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 197mg | Potassium: 1547mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2997IU | Vitamin C: 29mg | Calcium: 194mg | Iron: 10mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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