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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the beef with salt and pepper to taste and allspice. | 2. Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic. | 3. Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste. | 4. Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender. | 5. If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour. | 6. Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2 1/2 - 3			0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
olive oil	1/3	cup		636.48	0.0	0.0	72.0
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
salt black pepper				0.0	0.0	0.0	0.0
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.