📝 About This Recipe
Tas Kebabı is a cornerstone of Turkish 'Esnaf Lokantası' (tradesman restaurant) culture, renowned for its melt-in-your-mouth tenderness and rich, velvety tomato gravy. Historically prepared by placing an inverted bowl (tas) over the meat to lock in moisture, this dish transforms humble beef and garden vegetables into a sophisticated masterpiece. It is the epitome of comfort food, balancing the deep umami of seared meat with the sweetness of caramelized onions and the aromatic warmth of Turkish spices.
🥗 Ingredients
Main Ingredients
- 800 grams Beef Chuck or Leg (cut into 2cm bite-sized cubes)
- 2 medium Yellow Onion (finely diced)
- 4 cloves Garlic (thinly sliced)
- 2 large Potatoes (peeled and cubed into 1.5cm pieces)
- 1 large Carrot (diced into small rounds or cubes)
- 2 pieces Green Peppers (Sivri or Anaheim type, chopped)
The Braising Liquid
- 1.5 tablespoons Tomato Paste (high quality)
- 1/2 tablespoon Pepper Paste (Turkish Biber Salçası, mild or hot)
- 3 cups Hot Water (adjust for desired consistency)
- 3 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Butter (for richness)
Spices and Aromatics
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Dried Thyme (or Turkish Kekik)
- 1/4 teaspoon Allspice (the secret touch for authenticity)
- 1 piece Bay Leaf
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels to ensure a proper sear. Heat olive oil and butter in a heavy-bottomed pot or Dutch oven over medium-high heat.
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2
Add the beef cubes to the pot in batches. Sear until deep brown on all sides, allowing the meat to release its juices and then re-absorb them for maximum flavor.
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3
Once the meat is browned, add the diced onions. Sauté for 5-6 minutes until they become translucent and slightly golden.
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4
Stir in the sliced garlic and chopped green peppers. Cook for another 2 minutes until fragrant.
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5
Add the tomato paste and pepper paste. Stir constantly for 2-3 minutes to 'fry' the paste, which removes the raw metallic taste and deepens the color of the stew.
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6
Add the diced carrots to the pot and stir to coat with the paste and aromatics.
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7
Pour in 3 cups of hot water. Add the bay leaf, black pepper, and allspice. Do not add the salt yet, as it can toughen the meat during the long simmer.
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8
Bring the liquid to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for about 60 minutes.
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9
While the meat simmers, you can lightly pan-fry the potato cubes in a separate pan with a little oil until golden but not cooked through. This prevents them from falling apart in the stew (optional but recommended).
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10
After 60 minutes, check the meat for tenderness. If it's nearly tender, add the potatoes and the salt.
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11
Continue to simmer covered for another 20-25 minutes until the potatoes are soft and the meat is fork-tender.
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12
Stir in the dried thyme (kekik) in the last 5 minutes of cooking to preserve its delicate aroma.
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13
Remove the bay leaf. Let the dish rest for at least 10 minutes off the heat before serving to allow the sauce to thicken and flavors to meld.
💡 Chef's Tips
Always use hot water when adding liquid to the meat; cold water will shock the beef and make it tough. For the most authentic flavor, don't skip the Turkish pepper paste (Biber Salçası)—it adds a smoky depth that tomato paste alone cannot provide. If the sauce is too thin, simmer uncovered for the last 10 minutes; if too thick, add a splash more boiling water. Searing the meat thoroughly is crucial—the brown bits at the bottom of the pot (fond) are where the deep flavor lives. Waiting to add salt until the meat is 75% cooked ensures the protein fibers stay relaxed and tender.
🍽️ Serving Suggestions
Serve over a bed of buttery Turkish Rice Pilaf (Şehriyeli Pirinç Pilavı) to soak up the gravy. Pair with a side of thick, creamy Turkish yogurt or a refreshing bowl of Cacık (cucumber-yogurt dip). A simple shepherd's salad (Çoban Salatası) with tomatoes, cucumbers, and sumac-onions provides a bright contrast. Serve with warm, crusty sourdough or Pide bread for dipping into the rich sauce. A glass of cold Ayran (salty yogurt drink) is the traditional beverage of choice for this meal.