top of page

My 4,000-Year-Old
Babylonian-Inspired Beef Stew

A modern interpretation of ancient Tuh’u,

the Babylonian stew recorded on clay tablets nearly 4,000 years ago.

Screenshot 2026-11-03 at 12.26_edited.jpg

Ingredients

  • 2 cups cubed beef chuck roast

  • ⅓ cup olive oil

  • 2 potatoes, peeled and cubed

  • 2 carrots, peeled and sliced

  • 1 turnip, peeled and cubed

  • 1 red beet, peeled and cubed

  • 1 onion, diced

  • 1 shallot, chopped

  • 1 handful fresh arugula, chopped

  • 4 garlic cloves, crushed

  • 4 cups beef stock

  • ⅓ cup unsweetened pomegranate juice

  • 1 tablespoon dark molasses

  • 1 splash Worcestershire sauce

  • 2 tablespoons tomato paste

  • ½ teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried rosemary

  • Salt, to taste

Instructions

  1. Prepare the beef. Rub the cubed chuck roast with the crushed garlic and salt.

  2. Sear the meat. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and sear until browned on all sides.

  3. Add the remaining ingredients. Add the potatoes, carrots, turnip, beet, onion, shallot, arugula, beef stock, pomegranate juice, molasses, Worcestershire sauce, tomato paste, thyme, oregano, and rosemary.

  4. Bring to a boil. Stir everything together and bring the mixture to a boil.

  5. Simmer slowly. Reduce the heat to very low, cover, and simmer for approximately 3 hours, until the beef is tender and the flavors have blended.

  6. Taste and serve. Adjust the salt if necessary. Serve hot with fresh sourdough bread for soaking up the broth.

  7. ​

Crock Pot Version:

Sear the garlic-seasoned beef in a skillet, then transfer it to a slow cooker with the remaining ingredients. Cook on LOW for approximately 7–8 hours, or until the beef is tender and the vegetables are cooked through.

Homemade 4,000-year-old Babylonian-inspired beef stew with red beets, turnips, carrots, an
bottom of page