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tas kebabi served with rice
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5 from 3 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 Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Low Lactose
Servings: 4 people
Calories: 723kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Sharp knife
  • 1 Lodge Dutch oven
  • 1 peeler

Ingredients

For the Stew

  • 2 lbs diced beef (900 grams)
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (finely chopped)
  • 1 ½ tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 2 cups 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
US Customary - Metric

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 ½" (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.

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

Calories: 723kcal | Carbohydrates: 48g | Protein: 55g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1063mg | Potassium: 2150mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 176mg | Calcium: 74mg | Iron: 7mg