Roza’s Tas Kebab (Middle Eastern Beef Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
695 kcal
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Course
Main Course
Roza’s Tas Kebab (Middle Eastern Beef Stew)
Description
Roza’s Tas Kebab features beef chuck cut into sizeable cubes, simmered with whole black peppercorns, allspice berries, bay leaves, tomato paste, kosher salt, and ground cinnamon. The meat is initially blanched to remove impurities, then cooked slowly in a spiced broth until tender enough to cut with the side of a spoon.
The stew develops a deep, savory flavor balanced by the warmth of cinnamon and the richness from optional butter. The cooking method produces beef that breaks apart easily, with a thick, flavorful sauce enveloping the meat. This stew is traditionally served over rice pilaf, which soaks up the sauce well.
The recipe suggests preparing the stew a day ahead to allow the flavors to meld. The spices are bundled for easy removal before serving. Attention to salt type is important as kosher salt differs in salinity from table salt. Butter is optional depending on dietary needs, but contributes to a richer taste.
Ingredients
- 3 to 3 ½ pounds beef chuck cubed into 1 ½-to-2-inch pieces
- 1 tablespoon black peppercorns whole
- 1 tablespoon allspice berries
- 2 bay leaf
- ¼ cup tomato paste
- 3 tablespoons butter optional, unsalted
- 2 tablespoons kosher salt
- ½ teaspoon ground cinnamon
- Rice Pilaf for serving
Instructions
- Bring 6 cups of water to a boil in a large saucepan. Set aside.
- Rinse the beef with cold water. Drain and add to a large pot. Cover with cold water by about 2 inches. Heat over medium-high heat, skimming impurities off the surface. When the water starts to boil, remove from the heat, drain into a colander and rinse the beef with cold water.
- Wrap the peppercorns, allspice berries, and bay leaves in a piece of cheesecloth and tie it with kitchen string.
- Wipe the pot clean, add the beef back along with 6 cups of boiled water, the butter (if using), tomato paste, salt, cinnamon, and the spice bundle. Return to high heat and bring to a boil. Lower the heat to simmer covered for about 2 ½ hours or until the beef is easily cut with the side of a spoon (my aunt would cook it until the meat was actually falling apart so aim for significantly longer than fork tender).
- Serve the tas kebab spooned over rice pilaf in wide serving bowls or plates.
Notes
- Beef chuck is preferred, but pre-cut beef stew meat can be used as a substitute.
- The recipe is flexible with beef quantity between 3 to 3 ½ pounds due to ample liquid.
- Using a spice bundle simplifies removal of whole spices while preserving flavor.
- Make the stew a day or more ahead and reheat to enhance flavor development.
- Butter adds richness but can be omitted for dairy-free versions without harming flavor.
- Adjust salt amounts if using table salt instead of kosher salt, as table salt is saltier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Fat | 54g | 83% |
| Saturated Fat | 24g | 120% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 175mg | 58% |
| Sodium | 1292mg | 54% |
| Potassium | 279mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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