Tas Kebab - Turkish Beef Stew

One of our "standards" is a beef and rice dish called Tas Kebab.  I've been asked for the recipe many times.   This is comfort food that anyone can love.   Its great right out of the oven, but its also good reheated the next day (on a hotplate for Shabbat Lunch!).  There are no liquids, so its good for anyone who reheats.

1 Kg beef, cut into bite size pieces
Oil for frying
1 to 2 large onions, chopped
3 red bell peppers, chopped
1 large can crushed tomatoes
1.5 tsp salt
1 tsp sugar
1 tsp cinnamon
1 cup water or bullion
1 cup rice
chopped parsley (optional)

The quantities can be adjusted.  Sometimes I make it with 3 onions and no peppers, or with one onion and three peppers.   A lot depends on how coarsely you chop the onions.  The intention is to make them visible and not just a seasoning.

In a large covered pot, add the oil and saute the onions and peppers until they are soft.  Add the tomatoes and spices.  Since you are using canned crushed tomatoes, the liquid from the tomatoes is sufficient.  If you used fresh tomatoes, you would need to add about 1/2 cup of stock.

Add the beef and simmer covered for about an hour, until the beef is tender.  If the pot looks dry, add a cup of stock or water.  Add the rice and optional parsley and cover again until the rice absorbs all the liquid.  It usually takes about 30 minutes.  A good trick if you are using an oven capable pot is just to put the pot in the oven at 350 instead of leaving it on the stove top.  This reduces the chances that the dish will burn.

Serve warm.


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