Etli Bezelye Yemeği - Pea Stew With Meat

Etli Bezelye Yemeği, or Pea Stew with Meat and Potatoes, is a popular summer dish in Turkish cuisine. It combines tender meat, sweet peas, and a simple tomato sauce into a delicious and nutritious meal.

This super simple dish uses everyday ingredients to whip up a family meal that's both flavorsome and packed with goodness. Plus, it’s a fun way to sneak more veggies onto your plate without sacrificing flavor.

Jump to:

• Ingredients You'll Need
• How to Make Etli Bezelye Yemeği - Pea Stew With Meat?
• Recipe Tips From the Chef
• Serving Suggestions
• Storage and Reheating Instructions
• Related Recipes
• Etli Bezelye Yemeği - Pea Stew With Meat

This stew is more than just a meal; it’s a comforting experience. It’s perfect for a family dinner, a meal prep option for the week, or a dish to share with friends. The combination of tender meat, sweet peas, and rich broth is simply irresistible.

My favorite way to eat Bezelye Yemegi is along with a bowl of Cacik (Turkish Yogurt Dip) and Turkish Rice Pilaf (Sehriyeli Pilav).

Some dishes need to be eaten right away, but pea stew isn't one of them. Make it on Monday evening, and enjoy it for lunch on Wednesday.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Peas - I use fresh peas in pods when they’re in season. Frozen peas also work well with this recipe. However, the cooking time needs to be adjusted accordingly.

• Lamb - I use diced lamb from the leg or neck. You can also use diced beef or ground meat. Cut the meat into small cubes, about ½ inch pieces.

• Vegetables - I like using carrots and potatoes for pea stew to add color and texture to the dish.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops.

How to Make Etli Bezelye Yemeği - Pea Stew With Meat?

Start by chopping the onion, garlic, carrots, and potatoes into bite-sized pieces.

Remove the peas from the pods if using fresh peas.

Put a Dutch oven or heavy-based pan on high heat and then add olive oil. When the pan is hot, add the meat. Cook it until it releases its juices and they reduce again, about 10 minutes. Let the meat brown nicely.

Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.

Toss in the diced carrots, potatoes, tomato paste, peas, salt, and pepper, stirring to combine with the meat and onions.

Cook for a few minutes to allow the tomato paste to deepen in flavor.

Add the water or vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.

Continue to simmer the stew for another 1 hour 15-20 minutes, or until the meat and vegetables are tender and the flavors have melded together.

Recipe Tips From the Chef

• Using a good cut of meat is key. Beef chuck or leg of lamb works well because they become tender with slow cooking.

• Don't rush the stew, let it simmer gently to help the flavors meld together and make the meat tender.

• If the stew is too thick, add a bit more broth. If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid.

• If using frozen peas, add them towards the end of the cooking period, when the meat and vegetables are almost cooked.

Serving Suggestions

Etli Bezelye Yemeği is versatile and pairs well with various side dishes.

• Serve the stew over a bed of fluffy Lebanese Rice Pilaf with Vermicelli. The rice absorbs the flavorful broth, making each bite extra delicious.

• A crusty loaf of bread such as Bolillo - Crusty Mexican Bread Rolls or Dutch Oven Sourdough Bread is perfect for dipping into the stew, soaking up every last bit of the savory sauce.

• A bowl of refreshing Coban Salatasi (Turkish Shepherd's Salad) goes perfectly with Bezelye Yemegi.

• Enjoy it on its own for a hearty and filling meal. The combination of meat and vegetables makes it satisfying enough without any sides.

Storage and Reheating Instructions

Allow the pea stew to cool completely before storing. Transfer the cooled stew into an airtight container and store refrigerated for up to 5 days or in the freezer for up to 3 months.

To reheat, pour the stew into a pot and reheat over medium heat, stirring occasionally, until it’s heated through.

You can also use a microwave to reheat pea stew. Transfer a portion of the stew to a microwave-safe dish and cover it. Microwave on high for 2-3 minutes, stirring halfway through, until hot.

Related Recipes

For more delightful Turkish stew recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Etli Bezelye Yemeği - Pea Stew With Meat as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!