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    You are in: Home / Greek / Tas Kebap (A Greek Beef or Lamb Stew) Recipe
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    Tas Kebap (A Greek Beef or Lamb Stew)

    Average Rating:

     8 Total Reviews

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    • on January 24, 2011

      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!

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    • on January 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!

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    • on June 12, 2006

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

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    • on January 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!!

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    • on January 07, 2006

      This was a pretty good basic stew. We really liked the addition of the cinnamon but felt the stew needed a little extra kick, so we added lots of freshly ground black pepper, a little salt and a handful of chilli flakes. The meat was very tender and the sauce nice and thick. We served it as suggested over rice. I would make this again but with the extra seasonings and I would also cut down on the oil by as much as half.

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    • on October 29, 2005

      Comfort Food ~ Like it should be! I followed instructions precisely (Used Beef) which resulted in a VERY RICH THICK and FLAVORFUL SAUCE, which we had over PASTA. YUM!

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    • on August 01, 2005

      Evelyn, this was delicious and really easy to make. I used lamb shoulder that I cut into cubes. I used a little powdered cloves, and threw in 2 cinnamon sticks, as that's what I had in the house. Thanks a million -- this one's a real keeper.

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    • on February 02, 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.

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    Nutritional Facts for Tas Kebap (A Greek Beef or Lamb Stew)

    Serving Size: 1 (296 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 156.0
     
    Calories from Fat 109
    70%
    Total Fat 12.1 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 7.0 mg
    0%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.7 g
    6%
    Sugars 4.2 g
    17%
    Protein 1.1 g
    2%
    Detailed Nutrition Values About Nutrition Info
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