Turkish red lentil stew with beef meat and tarragon (one pot). An easy cold-weather dinner recipe that is warming and delicious. Easily prepared on the stove, in the oven or a slow cooker – this hearty lentils and beef (chuck roast or brisket) stew is a crowd pleaser.
As someone who swears by no-fuss weekday cooking – especially the sort my kids won’t stage a protest over – I tend to lean heavily on soups and stews. The real charm of these meals is their honest efficiency: one pot, minimal drama, and entirely doable on a workday without derailing your life.
Also check out this hearty French Onion Stew and Meatballs or my favorite French Rabbit Stew with Peas & Potatoes.
Behind the Bites
Red lentils have been a central part of Turkish cuisine for centuries because they grow well in the dry conditions of Anatolia and provide rich nutrition, making them staples long before the Ottoman era. Over time, these legumes became essential in local diets, especially in soups and stews valued for nourishment and simplicity. In Ottoman kitchens, dishes using red lentils – particularly mercimek çorbası (red lentil soup) – were widely prepared, reflecting the local culinary preference for hearty, accessible foods.
Over centuries, red lentil dishes became culturally significant in Turkey, tied to hospitality, family gatherings, and seasonal traditions. Today, red lentils remain widely cultivated and consumed across the country and are celebrated as an integral part of Turkish culinary heritage.
Ingredients and Substitutions
- Beef meat – for stew or soups, best from a young animal – chuck roast or brisket
- Shallots – or regular onions
- Red lentils
- Garlic
- Butter – can be replaced with sunflower oil
- Tomato paste – or fresh tomatoes. Tomatoes from a can work too
- Water – or bone broth for richer taste
- Spices: tarragon (fresh is best), nutmeg, oregano
- Sea salt and black pepper to taste
- Lemon – for serving
How to cook Turkish lentil and beef stew?
1st: Saute onions and garlic in butter (oil) and then add in the meet and brown on all sides until it changes color (gets darker).
2nd: Pour in the water (broth), tomato paste and lentils. Bring to a boil and let simmer until fully cooked. Stir frequently and add more water as needed. Season and serve.
Turkish red lentil and beef stew (with tarragon)
Ingredients
- 300 g beef, for stew (see notes)
- 1 cup red lentils
- 2 small shallots
- 1 clove of garlic
- 6 tbsp. butter
- 2 tbsp. tomato paste
- 1 tsp. oregano
- 2 tbsp. tarragon, fresh
- pinch of nutmeg
- sea salt to taste
- 1 liter water, or bone broth
- fresh lemon slices, for serving
Instructions
- In a large soup pan sauté cleaned and minced shallots and garlic in butter. Add in the beef meat and sauté until meat changes color on all sides. Stir as needed.
- Then, place red lentil into the pot, add in water (broth), tomato paste and bring to a boil. Let simmer until lentils and beef are fully cooked. Stir frequently and add more water if needed.
- Next, remove from stove top and season with freshly minced tarragon, oregano, nutmeg and salt. Serve hot with fresh lemon slices on the side.
Notes
Nutrition
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A delicious recipe for busy people.