Every once in a while, a recipe comes along that feels like it belongs in a worn clay pot over an open flame—not a modern kitchen. That’s how I felt the first time I made tuh’u.
It’s a deep, earthy lamb stew with beets, sour beer, and enough history behind it to make you pause before the first bite.
I didn’t expect it to become one of my favorite cold-weather dishes, but here we are. It’s bold without being too much, rich without being heavy, and just different enough to make everyone at the table stop and ask, What is this?
What Makes Tuh’u Special (And Worth Making Again)
This stew doesn’t taste like your average Sunday pot roast. It’s got roots—literally and figuratively. The mix of lamb and beets might sound unusual, but once it simmers down into that dark, velvety broth, it all clicks.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The sour beer adds this gentle tang that cuts through the richness of the meat, and the fresh herbs—especially arugula and cilantro—give each bite a lift.
It’s got all the warmth you want from a stew, but with a little spark of something unexpected.
And if you’re into food with a bit of a backstory, this one delivers. It’s believed to have been passed down from ancient Mesopotamia.
You can taste the age-old simplicity in it, but also how clever and layered the flavors are.
The Flavors Hit Just Right
Here’s why this one keeps you going back for seconds:
- Lamb gives it that soft, slow-cooked texture that just pulls apart with a spoon.
- Beets bring earthiness and a deep ruby color that makes the dish beautiful before you even taste it.
- Sour beer balances everything with a mild tang that makes the broth sing a bit.
- Cumin, coriander, and shallots round it all out with this quiet warmth that stays with you.
- A handful of fresh greens and chopped Egyptian leek on top—adds crunch and brightness right at the end.
It’s complex, but not fussy. The kind of meal that fills the house with good smells and doesn’t need a lot of explaining once people taste it.
Great for Groups, Even Better as Leftovers
I like making tuh’u on the weekend when I know we’ll want a few solid meals ready for the week. It makes a big batch—8 or 10 servings, easy—and gets better after a night in the fridge.
- Meal prep friendly – Just reheat gently with a splash of water or broth and it’s back to perfect.
- Freezes beautifully – I portion some into freezer containers and forget about it until I need something hearty on a busy night.
- Stretches well – A little lamb goes a long way when it’s paired with root vegetables and a good broth.
It’s a dish you can serve casually on a Sunday or bring out in little bowls for a dinner party. Either way, it holds its own.
Easy Adjustments if You Need ‘Em
I’ve played around with it a bit, and here’s what’s worked:
- No sour beer? You can sub in a splash of vinegar (apple cider or red wine) with some broth. Not identical, but still good.
- Going gluten-free? There are a few decent sour beers that are gluten-free now, or just skip it and balance with lemon juice.
- Vegetarian version? I’ve made it once with mushrooms and chickpeas—surprisingly rich.
- Watching carbs? You can scale down the beets and add more greens like kale or collards.
- Allium-free? You’ll lose some depth, but focusing on the spices and finishing with fresh herbs helps make up for it.
Tuh’u is surprisingly adaptable. You don’t have to follow it to the letter for it to work.
What to Serve It With (To Make It a Meal)
Even though it’s a full dish on its own, it’s nice to set the table with a few things that round it out:
- Warm flatbread or pita – You’ll want it to catch every drop of that broth.
- Simple salad with cucumbers and yogurt – Light, cool, and cuts through the richness.
- Bulgur or herbed rice – Something simple and warm underneath.
- Pomegranate juice or dry white wine – Either one brings a little contrast and freshness.
And I always top the stew with extra cilantro and a few lemon wedges. Makes it feel finished. I’ve even sprinkled toasted seeds over the top once—good little crunch.
A Stew with Soul
Tuh’u’s the kind of meal that makes you sit down and stay a while. It’s got that ancient feel to it—not just in the story, but in the way it warms you up from the inside out.
If you’re looking for something different, something memorable that still hits that comfort-food note, give it a try. You might just find yourself making it again next week. I did.
Flavor-Packed Tuh’u Recipe
Equipment
- Large heavy-bottomed pot or Dutch oven (6 to 8 quart)
- Garlic crusher or mortar and pestle
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound leg of lamb, chopped into bite-size pieces
- 1 large yellow onion chopped
- 2 or 3 large red or golden beets chopped (approximately 4 cups)
- 12 ounces sour beer (non-hoppy beer recommended)
- 2 cups chopped arugula
- ¾ cup fresh cilantro leaves finely chopped (plus more for garnish)
- 1 Persian shallot chopped (samīdu)
- 2 teaspoons ground cumin
- 1½ teaspoons sea salt
- 3 cloves garlic
- 1 large leek finely chopped (approximately 1½ cups)
- 2 cups water, as needed
- 1 tablespoon dry coriander seeds
- 1 cup Egyptian leek for garnish šuhutinnû
Instructions
- In a large pot over high heat, add the olive oil and lamb. Sear the lamb for several minutes, turning often until lightly browned. Add the chopped onion and cook for 5 minutes.
- Stir in the chopped beets and continue to cook for another 5 minutes, stirring frequently. Add sour beer, arugula, chopped cilantro, Persian shallot, cumin, and sea salt. Bring the mixture to a boil.
- Crush the garlic into a paste and mix it with the chopped leek. Stir this mixture into the pot.
- Reduce the heat to medium and simmer uncovered for 60 to 90 minutes, until the lamb is tender and the beets are cooked through. Add water as needed to maintain your preferred consistency.
- Once the stew is finished, ladle into bowls. Sprinkle with coriander seeds (crushed or whole, depending on desired texture), fresh chopped cilantro, and Egyptian leek for garnish.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.