Priest's Beef Stew (Papaz Yahnisi), Turkish
Created by dienia b on July 25, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 3h
- Recipe #20338
Ingredients
- 2 pounds stewing beef
- 1 pound pearl onions, peeled
- 3 tablespoons butter
- 8 cloves garlic, crushed (don't panic it's good)
- 2 tablespoons balsamic vinegar
- 1 can (15 ounce) diced tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups water (hot)
- 1/4 cup parsley, finely chopped (to garnish)
How to Make
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Step 1: For the stew beef, put beef in brown paper sack and shake (make sure each piece is coated).
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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).
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Step 3: Deglaze: keep stirring; add spices then boiling water and stir.
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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,
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Step 5: Top with parsley at end.
Nutritional Facts
- 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