Priest's Beef Stew (Papaz Yahnisi), Turkish
Recipe: #20338
July 25, 2015
Categories: Stewing Beef, Greek, Middle Eastern Sunday Dinner, High Protein, No Eggs, Canned Tomatoes, more
"This succulent ragout recipe comes from the Aegean part of Turkey, and judging by the name, priest--not "yahni" since it is of Persian origin for meat and onion dishes--the dish must be originally Greek. Another clue about its Greek roots is the use of cinnamon. Although it is an indispensable spice in Turkish cooking, cinnamon is used for the most part in desserts, not in savory dishes and most definitely not in stews. almost turkish blog"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (402.4 g)
- Calories 658.3
- Total Fat - 42.5 g
- Saturated Fat - 21.7 g
- Cholesterol - 331.3 mg
- Sodium - 535.2 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 1.5 g
- Sugars - 2 g
- Protein - 25.5 g
- Calcium - 777.9 mg
- Iron - 9.8 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For the stew beef, put beef in brown paper sack and shake (make sure each piece is coated).
Step 2
Melt the butter in a stew pot, add stew beef, saute over medium heat until they are all browned and crispy outside, about 7 minutes. Add pearl onions and garlic and cook, stirring for another 7 minutes (at this point flour on the beef might stick to the bottom of the pot, but that's fine, it'll go away once you add tomatoes and water).
Step 3
Deglaze: keep stirring; add spices then boiling water and stir.
Step 4
Add diced tomatoes, salt and vinegar, once it bubbles, turn the heat down to low, cover and simmer for at least 2 hours,
Step 5
Top with parsley at end.
Tips
No special items needed.
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