Tas Kebap a Greek Beef or Lamb Stew
Transport yourself to the heart of Mediterranean comfort with Tas Kebap, a savory Greek stew brimming with tender beef or lamb and aromatic spices. This hearty dish combines succulent, slow-cooked meat with a luscious tomato-based sauce infused with cinnamon, allspice, and a hint of dry red wine for depth. The addition of bay leaves and a sprinkle of sugar enhances the flavorful complexity, while fresh parsley provides a vibrant finishing touch. Perfect for cozy family dinners, this stew is traditionally served over fluffy rice, creamy mashed potatoes, or paired with crusty bread to soak up every drop of its rich sauce. With minimal prep and a rewardingly slow simmer, Tas Kebap is a quintessential comfort food that highlights the bold and warming flavors of Greek cuisine. Keywords: Tas Kebap recipe, Greek beef stew, lamb stew, Mediterranean comfort food, slow-cooked stew, tomato-based sauce.
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Recipe Information
Ingredients
- 900 grams beef or lamb (cubed)
- 3 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 600 grams ripe tomatoes (grated or finely chopped)
- 1 tablespoon tomato paste
- 500 ml beef or chicken stock
- 120 ml dry red wine (optional)
- 2 bay leaves
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed beef or lamb in batches, searing on all sides until browned. Remove the meat from the pot and set aside.
Lower the heat to medium, add the chopped onion, and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the grated or chopped tomatoes, tomato paste, and sugar to the pot. Stir well to combine.
Return the browned meat to the pot and pour in the stock and red wine (if using). Stir to make sure everything is well-mixed.
Add the bay leaves, ground cinnamon, ground allspice, salt, and black pepper. Bring the mixture to a simmer.
Cover the pot, reduce the heat to low, and let the stew simmer gently for about 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve the Tas Kebap warm with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
