Tas Kebap (A Greek Beef or Lamb Stew)

evelyn/athens's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 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
• ½ teaspoon sugar
• ½ cup white wine
• ¼-½ teaspoon cinnamon (personal preference)
• ½ 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 (Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)).

Reviews

[Lizzie-Babette]

I would give this 10 stars if I could. Evelyn, you never disappoint - this was an absolutely fabulous stew. We used lamb, added about a cup of carrots, and a wee bit more wine (actually, we used both red and white), but otherwise made exactly as directed, and served with a dollop of mashed potatoes. The aromas and flavors of the stew are divine. We'll be making this often, and can't wait to have friends over to share this perfect cold-weather meal. Thank you!

[gillygirl]

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!

[Charmie777]

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