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Nutrition Facts
Serving Size 1 (295g) Recipe makes 6 servings The following items or measurements are not included below: 2 whole cloves
Calories 536
Calories from Fat 371		(69%)
Amount Per Serving		%DV
	Total Fat 41.3g	63%
	Saturated Fat 13.5g	67%
	Monounsaturated Fat 21.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 91mg		3%
Potassium 689mg		19%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 1.6g	6%
	Sugars 4.3g
Protein 28.7g		57%
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Tas Kebap (A Greek Beef or Lamb Stew)

Recipe #109552 | 1¾ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 26, 2005

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 (Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)) - a Turkish Eggplant Cream.

SERVES 6 (change servings and units)

Ingredients

2 lbs stewing beef or lamb, cut into 1 inch pieces
2 large onions, chopped
1-2 garlic cloves, minced
1/3 cup olive oil
2 tablespoons minced parsley
2-3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or
1 (1 lb) can plum tomato, pureed
1/2 teaspoon sugar
1/2 cup white wine
1/4-1/2 teaspoon cinnamon (personal preference)
1/2 teaspoon dried oregano (mediterranean is best)
1 bay leaf
2 whole cloves (as in the spice)

Directions

1
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.
2
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.
3
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.
4
You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
5
Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

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Featured Reviews for This Recipe

From: gillygirl

On Jan 28, 2009

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!

1 person found this review helpful

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From: Charmie777

On Jun 12, 2006

Good stew. I used beef and served with mashed potatoes. Comfort food!

1 person found this review helpful

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From: shimmerchk

On Jan 11, 2006

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!!

3 people found this review helpful

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From: Chef Kate

On Feb 2, 2005

A very good stew --the cloves and cinnamon not only give it a wonderful flavor, but the perfume is great--I used less oil, very lean beef, and a bit more cinnamon (an accident). I particularly liked that there was no dredging the meat in flour. The result is a very clean kind of taste. Served it over soft polenta with eggplant cream on the side--a lovely meal.

3 people found this review helpful

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