Turkish Beef Stew Recipe – Tas Kebabı
Tender Turkish beef stew, Tas Kebabı, simmered with onions, tomato paste, potatoes and carrots in a rich savory sauce.
Ingredients
- 700 g beef chuck or stewing beef cubed
- 2 tablespoons olive oil or sunflower oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste optional
- 2 medium tomatoes grated, or 200 g canned chopped tomatoes
- 2 medium potatoes peeled and cubed
- 2 medium carrots sliced
- 700 ml hot water or beef stock
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin optional
- 1 bay leaf optional
- Fresh parsley for serving
Instructions
- Pat the beef cubes dry.
- Heat oil in a heavy pot and brown the beef in batches. Remove to a plate.
- Add onion to the same pot and cook until softened.
- Add garlic and cook briefly.
- Stir in tomato paste and optional pepper paste. Cook for 1 to 2 minutes.
- Return the beef to the pot and add tomatoes.
- Add hot water or stock, spices and bay leaf.
- Cover and simmer gently for 1 hour to 1 hour 15 minutes.
- Add potatoes and carrots. Continue simmering for 25 to 35 minutes.
- Adjust salt and sauce consistency.
- Rest for 10 minutes, garnish with parsley and serve hot.
Notes
- Brown the beef well for deeper flavor.
- Add potatoes after the beef begins to soften.
- Simmer gently rather than boiling hard.
- The stew tastes even better the next day.
- Use gluten-free stock and pastes if needed.