Let’s talk about Tas Kebap today. Tas Kebap is a popular Middle Eastern beef stew that’s full of flavour and super easy to make. It’s a one pot me, very popular in the Balkans (where I’m from) and always reminds me of home and family dinners.
The best part is that it’s not just delicious, but also practical too. One big pot of this and you get dinner for a few days. It saves time, saves cleanup, and makes leftovers you actually want to eat.
This recipe is based on the traditional recipe, but of course, I added my own little twist to keep things simple and fun.
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What You’ll Need
Here is everything you need to make this one pot meal:
Beef – You need beef cut into small cubes, or buy already pre-cut stewing beef. That is what I usually use. You can also use pork tenderloin, I’ve done that many times and it is equally good.
Onion – No good stew happens without caramelized onions. They do wonders on the flavour. Simply peel and finely chop.
Garlic – I think garlic makes everything taste better. Always – no exceptions!
Carrots – For a extra flavour and some color, add some chopped carrots in there.
Tomato paste – Just a spoon of tomato paste, will add a hint of smokiness, and a lovely texture.
Mushrooms – Here is my twist. Traditional Tas Kebap doesn’t use mushrooms, but I sneak in mushrooms because my kids love them. They add creaminess and that deep, earthy flavour that takes things to another level.
Bay leaves – My mom swears by them. I’m not their biggest fan (no clue why), but they really do add that classic stew flavour.
Smoked paprika – For beautiful colour and a smoky touch. Please don’t skip it.
Olive oil – To sauté and bring out all that yummy flavours right from the start.
Salt and Pepper – Add to taste, of course.
A splash of red wine (or red wine vinegar) – Got any leftover wine? Toss it in the pot. It adds a little depth, making everything even better.
Worcestershire sauce – A little splash does wonders in any meat-based stew.
Broth or water – Add it gradually. You want the stew to have the right texture, and not be too soupy.
Recommended Equipment
Dutch Oven – If you don’t already have one, let me tell you that this will be your new best friend in the kitchen.
The Dutch oven is amazing for so many things – but especially for slow-cooking and roasting, nothing beats it.
If you want to read more why I am so obsessed with it, check out my blog post. You will also find few tips how to choose the best one for you.
Traditional Beef Stew (Tas Kebap)
Course: MainCuisine: Middle EastDifficulty: Medium4
servings10
minutes2
hours340
kcal2
hours10
minutesEasy one-pot beef stew inspired by the traditional Tas Kebap. Easy, flavourful meal that is simple to make and perfect for busy days.
Ingredients
1 pound stewing beef (cut in little cubes)
1 large onion, chopped
3-4 garlic cloves, minced
1 carrot, chopped
300-400 grams cremini mushrooms (broken or thinly sliced)
2 tablespoons tomato paste
2-3 bay leaves (don’t crush, keep them whole)
1 tablespoon smoked paprika
¼ cup red wine or red wine vinegar
1 tablespoon Worcestershire sauce
about 2 cups of broth or water (gradually added)
salt, black pepper to taste
Directions
- In a Dutch oven over medium heat, add a drizzle of light olive oil and toss in the beef. Let it brown, stirring now and then so it doesn’t stick or burn.
- Add the Worcestershire sauce, a splash of red wine (or vinegar), salt and black pepper. Let it all simmer for a few more minutes until most of the liquid cooks off. After about 7–10 minutes, scoop the meat out and set it aside on a plate.
- In the same pot, add a bit more olive oil, then toss in the onions, minced garlic, and carrots. Cook until everything softens and the onions get a nice golden colour. Then add in the mushrooms and stir.
- Let the mushrooms cook down for about 10 minutes until they are nice and tender. Stir in the tomato paste and smoked paprika to season it all up.
- Add the meat back into the pot, give everything a good stir, and pour in about 1 cup of broth. Turn the heat down to low-medium, partially cover the pot, and let it simmer low and slow.
- After about 30 minutes, check the liquid. If it’s getting too thick, add a little more broth. Don’t overdo it, we are aiming for a stew-like texture, not soup, not sauce. Right in the middle.
- After about 60 minutes of slow cooking (depending on your meat), turn off the heat and let the stew rest, covered.
- Just before serving, sprinkle some chopped parsley on top and call it a day. You did it!
Notes
How to Serve the Tas Kebap
When I was a kid, I ate this the simple way, with a slice of fresh bread. Honestly, still a solid choice.
But ever since my kids came along, we’ve upgraded it. Now we love serving it with a side of creamy mashed potatoes or even pasta. My favourite pasta option is orzo. It’s small, cute, and soaks up the stew so good.
Finish with a sprinkle of chopped parsley and you’re good to go!
How to Store Leftovers
Pour any leftovers in an airtight container and keep it in the fridge for up to 5 days. For longer period, freeze it for up to a month. I do this all the time, leftovers go straight into the freezer, ready to rescue me on a busy day.
When ready to eat, simply let in naturally defrost, reheat, and dinner is done!
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
