Best 2 Tas Kebap A Greek Beef Or Lamb Stew Recipes
Tas kebap, also known as "stone stew," is a traditional Greek beef or lamb stew that has been enjoyed for centuries. This flavorful dish is prepared by slowly simmering tender pieces of meat, typically lamb or beef, in a rich and aromatic tomato-based sauce, along with various vegetables and herbs. The result is a succulent and hearty stew that is both comforting and satisfying. While there are many variations of tas kebap, the essence of the dish remains the same: a delicious and savory stew that is perfect for a cozy family meal or a special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by evelynathens
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
Tips:
- Use high-quality meat: The quality of the meat you use will greatly impact the flavor of your tas kebab. Look for grass-fed beef or lamb that is free of antibiotics and hormones.
- Marinate the meat: Marinating the meat in a mixture of olive oil, lemon juice, garlic, and herbs will help to tenderize it and infuse it with flavor.
- Use fresh vegetables: Fresh vegetables will add color, flavor, and nutrients to your tas kebab. Choose vegetables that are in season and at their peak of ripeness.
- Cook the meat slowly: Tas kebab is a slow-cooked dish that benefits from being cooked over low heat for a long period of time. This will allow the meat to become tender and fall apart.
- Serve with warm pita bread: Warm pita bread is the perfect accompaniment to tas kebab. You can use it to scoop up the meat and vegetables, or you can tear it into pieces and dip it in the sauce.
Conclusion:
Tas kebab is a delicious and hearty Greek stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender meat, flavorful vegetables, and rich sauce, tas kebab is a surefire hit with the whole family. So next time you are looking for a comforting and satisfying meal, give tas kebab a try!
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