Tas Kebap (A Greek Beef or Lamb Stew)

"This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream."
 
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photo by Charmie777 photo by Charmie777
photo by Charmie777
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
Ready In:
1hr 45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
  • In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
  • Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
  • You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
  • Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

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Reviews

  1. I would give this 10 stars if I could. Evelyn, you never disappoint - this was an absolutely fabulous stew. We used lamb, added about a cup of carrots, and a wee bit more wine (actually, we used both red and white), but otherwise made exactly as directed, and served with a dollop of mashed potatoes. The aromas and flavors of the stew are divine. We'll be making this often, and can't wait to have friends over to share this perfect cold-weather meal. Thank you!
     
  2. I made this tonight using left over shoulder of lamb. I let it simmer for about an hour, and as some other reviewers suggested added more cinnamon and chilli flakes. I also added a small can of tomato puree as I didn't have enough tomato. It was so good and left the kitchen smelling lovely! Thanks for sharing!
     
  3. Good stew. I used beef and served with mashed potatoes. Comfort food!
     
  4. Fantastic! Wonderful! Delicious! I only made a slight change in adding a few additional spices and that was to add one turkish bay leaf and a sprinkling of mediterranean oregano, fresh black pepper and kosher salt. I used beef chuck I cut into cubes myself though I would have liked to have used lamb if I had had it on hand. We served it with rice and the SUBLIME Hunkar Begendi. My dh was groaning with pleasure after each bite since the eggplant cream was an amazing compliment to the delicious stew. Thank you for yet another fantastic, make again and again recipe!!
     
  5. This was a pretty good basic stew. We really liked the addition of the cinnamon but felt the stew needed a little extra kick, so we added lots of freshly ground black pepper, a little salt and a handful of chilli flakes. The meat was very tender and the sauce nice and thick. We served it as suggested over rice. I would make this again but with the extra seasonings and I would also cut down on the oil by as much as half.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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