Tas Kebabi - Turkish Beef Stew
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
4 people
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Calories
562 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Turkish
Tas Kebabi - Turkish Beef Stew
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Tas Kebabi is a Turkish Beef Stew gently cooked with onion, garlic, spices and stock until the meat is tender.
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Ingredients
For the Stew
- 800 g diced beef (Well-marbled cut such as chuck or brisket)
- 1 tablespoon olive oil
- 1 large onion (diced)
- 3 cloves garlic (finely chopped)
- 1 ½ tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 500 ml beef stock or chicken stock
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
For the Vegetable Topping
- 2 large potatoes (diced)
- 4 Turkish green peppers (or 1 green bell pepper) (sliced)
- 1 sweet Romano pepper or red bell pepper (diced)
- ¼ cup oil for frying
Instructions
Cooking the Beef Stew
- Add olive oil to a Dutch oven or a heavy-based pan over medium-high heat and brown the beef pieces. Do it in batches if needed to avoid overcrowding.
- Add the onions along with the garlic and sauté for a few minutes, until slightly softened. Stir continuously to avoid them burning.
- Stir in the tomato paste and flour then add the stock.
- Deglaze the bottom of the pan with the stock before adding the paprika, freshly ground black pepper, salt, and bay leaves.
- Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 30 minutes, or until the beef is tender and falling apart when touched with a fork.
- Stir the pan every 15 minutes or so while cooking. Prepare and pan-fry the vegetables when the meat is almost cooked.
- Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice with fried/sautéed potatoes and peppers.
Preparing the Vegetables
- Peel and cut your potatoes into 1 - 1½ cm cubes.
- Heat the oil in a frying pan over medium heat and add the potatoes.
- Fry them until golden and crispy and remove them to a plate with a slotted spoon. Do it in batches to avoid overcrowding the pan.
- Add the peppers to the same pan and fry them for a few minutes, until slightly softened.
- Remove the peppers to the same plate as the potatoes with a slotted spoon.
Equipments used:
Notes
- You can sauté the potatoes instead of frying them. Check my Crispy Sauté Potatoes with Garlic recipe post to find out how to make delicious & crispy potatoes! Alternatively, for a healthier option, you can use your air fryer for frying the potatoes and peppers.
- A well-marbled cut such as chuck or brisket is my preferred cut of meat for this recipe.
- Do browning the meat in batches if needed to avoid overcrowding.
- The leftovers keep well in an airtight container for up to five days in the fridge and up to three months in the freezer.
- This Turkish Beef Stew is best when made a day or more ahead of time and reheated prior to serving, as this allows the flavours to develop.
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
48g
(16%)
Protein
50g
(100%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
124mg
(41%)
Sodium
1052mg
(44%)
Potassium
2070mg
(59%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
1489IU
(30%)
Vitamin C
176mg
(196%)
Calcium
73mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 50g | 100% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1052mg | 44% |
| Potassium | 2070mg | 44% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 176mg | 196% |
| Calcium | 73mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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