When most people hear “kebab,” they think of skewers on a grill. But in many Middle Eastern kitchens, “pot kebab” or Tas Kabab refers to a rich, comforting stew where the meat is braised until it falls apart. It’s the kind of meal grandmothers make on a Sunday afternoon, filling the house with the smell of caramelized onions and cardamom.
The technique here is a little different from a standard beef stew. Instead of dumping liters of water in at the start, you add small amounts of hot water gradually. I learned this the hard way after drowning my first batch, which resulted in a bland, watery soup. By adding the liquid in stages, you force the meat to cook in its own concentrated juices and the ghee, creating a sauce that is thick and velvety without needing any flour or cornstarch.
Ingredients
- 2.2 lbs (1 kg) beef chuck or shoulder, cut into bite-sized cubes
- 3 tbsp ghee (clarified butter) – butter or oil works, but ghee adds a specific nutty flavor
- 2 large onions, sliced into wings
- 4 cloves garlic, minced
- 2 medium tomatoes, grated (discard the skins)
- 2 medium potatoes, cut into cubes
- 1 large carrot, sliced into rounds
- 1 green bell pepper, sliced
- 1 bay leaf
- 2 whole cardamom pods
- ½ tsp black pepper
- ½ tsp meat spice mix (seven spice, allspice, or just a dash of cinnamon)
- Salt, to taste
- Fresh parsley, for garnish
- Hot water (keep a kettle nearby)
Instructions
- Brown the Beef: Heat the ghee in a sturdy pot (Dutch ovens are great for this). Add the beef cubes. Don’t crowd the pan too much or they will steam instead of sear. You want a nice dark brown crust on the meat.
- Sauté Aromatics: Toss in the sliced onions. Stir them with the meat until they soften and turn golden. This builds the flavor base. Add the garlic, bay leaf, and cardamom pods, giving it a quick stir until you can smell the spices.
- Add the Tomato Base: Pour in the grated tomatoes along with the salt, pepper, and meat spices. Stir well.
- The Slow Braise: Cover the pot and turn the heat to low. Let it simmer. Here is the trick: check it every 15 minutes. If it looks dry, add about ¼ cup of hot water. Repeat this process for about 45 minutes to an hour until the beef is tender. This creates a concentrated gravy.
- Vegetables Last: Once the beef is soft, add the potatoes, carrots, and bell peppers. Add a final splash of water if needed—just enough to help the veggies cook, but don’t submerge them completely.
- Finish: Cover and cook for another 20 minutes until the potatoes are tender. Turn off the heat and let it sit for 10 minutes (this helps the oil rise and the sauce settle). Sprinkle with parsley and serve.
Why You’ll Love This Recipe
- Rich Sauce: Because we don’t dilute the pot with too much water, the sauce is incredibly flavorful and clings to the meat.
- Versatile Cuts: You can use cheaper, tougher cuts of beef like chuck or neck, and the slow braise makes them tender.
- One Pot: Less washing up is always a win.
Chef’s Tips for Perfection
- Grating Tomatoes: Instead of chopping the tomatoes, cut them in half and grate them on the coarse side of a box grater until you are left with just the skin in your hand. This creates a fresh tomato puree that melts into the sauce better than chopped chunks.
- Water Temperature: Always add hot water to the pot. Adding cold water shocks the meat and can make it seize up and become tough.
- Vegetable Timing: Don’t add the potatoes at the beginning with the meat. They will disintegrate into mush before the beef is tender.
Storage and Reheating
This stew tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash of water as the sauce tends to thicken significantly when cold.
Nutritional Notes
This is a hearty, protein-rich meal. The ghee adds healthy fats, but if you are watching your calorie intake, you can skim some of the fat off the top of the sauce before serving.
(Veggie Pot Kebabs)
