With winter just around the corner, it’s time for me to make Armenian Beef and Cabbage Stew. It’s an unusual and flavorful stew; it cooks in a tomato sauce, seasoned with paprika, cayenne and the surprise of dill. Best of all, it’s easy to make. I first saw the recipe in a wonderful cookbook called Main Course Soup and Stews compiled by Dorothy Ivens and dated 1983. I’ve made it ever since. I often have brown rice or bulgur with it. In looking for a picture of it via Google Images, I found the one here illustrating a Turkish Beef and Cabbage Stew called Etli Kapuska – and the recipe is almost identical. Regardless of where it is from, it is good eating!
ARMENIAN BEEF & CABBAGE STEW
1-1/2 pounds boneless stewing beef, cut in 1” pieces
4 T butter
2 medium onions, finely chopped
4 T tomato paste
1 T paprika.
1-1/2 t salt
1/8 t cayenne
1-2 cups hot water
1 small (2 pounds) cabbage, coarsely shredded
½ cup chopped fresh dill.
Turn on oven to 325 degrees
Pat meat dry with paper towels or it will not brown. Melt the butter in a heavy, lidded saucepan or casserole, large enough to accommodate the cabbage before it cooks down. Cook and stir meat over moderately high heat until its red color disappears. Add onions and cook, stirring, until they soften. Stir in tomato paste to coat meat and onions. Stir in paprika, salt and cayenne. Add hot water, enough to barely cover meat.
Bring to a simmer on top of the stove. Cover and place in the preheated oven. Reduce temperature to 100 degrees or whatever temperature will just maintain the simmer. Check occasionally. Cook for 30 minutes.
Stir in cabbage and 1/3 of the dill. Cover and return to the oven for 30-60 minutes, or until meat is tender. Taste and add salt if needed.
Serve sprinkled with remaining dill. Makes 4 to 6 servings.
If you are a beer drinker, this is a stew that calls out for beer!
1 comment:
Maybe I'll try this one next Hambartsum Day. I while ago, I was strolling through a nearby village on the Bosphorus. The door to the tiny Armenian Church was open, and I realized it must have been an Armenian Holiday. The local matriarchs were buzzing and visiting around the manse (with perhaps a pot of this bubbling in the background?) They were very friendly and invited me in to look around. To my surprise, I was escorted through a small door beyond the tiny chapel, and into a long, low corridor leadding back into the hillside- tt was obviously of Byzantine construction, with stalactites hanging down from the ceiling- to small fountain of water pouring from the rock. I later realized that the local cemetary is located on a hillside directly above this sacred well- which flows very well, despite the Turkish name for the village- Kuruçeşme: "Dry Fountain"!
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