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5.0 from 9 votes

Tas Kebabi - Turkish Beef Stew

Tas Kebabi is a Turkish Beef Stew gently cooked with onion, garlic, spices and stock until the meat is tender. 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4 people
Calories: 562 kcal
Course: Main Course
Cuisine: Mediterranean , Middle Eastern , Turkish

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
    Cup of Yum
  1. 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.
  2. Add the onions along with the garlic and sauté for a few minutes, until slightly softened. Stir continuously to avoid them burning.
  3. Stir in the tomato paste and flour then add the stock.
  4. Deglaze the bottom of the pan with the stock before adding the paprika, freshly ground black pepper, salt, and bay leaves.
  5. 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.
  6. Stir the pan every 15 minutes or so while cooking. Prepare and pan-fry the vegetables when the meat is almost cooked.
  7. 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
  1. Peel and cut your potatoes into 1 - 1½ cm cubes.
  2. Heat the oil in a frying pan over medium heat and add the potatoes.
  3. 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.
  4. Add the peppers to the same pan and fry them for a few minutes, until slightly softened.
  5. Remove the peppers to the same plate as the potatoes with a slotted spoon.

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

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

% 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.