Tas Kebap A Greek Beef Or Lamb Stew Recipes

TAS KEBAP (A GREEK BEEF OR LAMB STEW)

Tas Kebap (A Greek Beef or Lamb Stew) image

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

Ingredients

2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
2 large onions, chopped
1 -2 garlic clove, 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)

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

Greek Style Beef Stew image

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

Ingredients

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

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

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