Authentic Armenian Kesler Di Sos Recipe

Ingredients

  • 1 kilogram of beef (preferably chuck or brisket)
  • 2 tablespoons of vegetable oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 red bell peppers, diced
  • 2 tablespoons of tomato paste
  • 1 can (400 grams) of diced tomatoes
  • 1 teaspoon of ground paprika
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 0.5 teaspoon of crushed red pepper flakes
  • Salt and pepper to taste
  • 1 cup of beef broth
  • 2 tablespoons of flour
  • 1 cup of red wine
  • 1 tablespoon of sugar
  • 2 tablespoons of chopped fresh parsley

Steps and instructions

  1. Prepare the beef by cutting it into 1-inch cubes. Pat dry with a paper towel.
  2. Heat the vegetable oil in a large saucepan over medium heat. Add the beef cubes and sear them on all sides until browned. Remove and set aside.
  3. In the same saucepan, add the onions, garlic, and red bell peppers. Cook until the vegetables are softened.
  4. Add the tomato paste to the saucepan and stir well to combine with the vegetables. Cook for another 2 minutes.
  5. Add the diced tomatoes, ground paprika, dried thyme, dried rosemary, and crushed red pepper flakes to the saucepan. Stir well to combine everything.
  6. Return the beef to the saucepan. Add a generous pinch of salt and pepper. Stir well to combine.
  7. In a small bowl, mix the beef broth and flour until smooth. Slowly add this mixture to the saucepan, stirring continuously to prevent lumps from forming.
  8. Once the mixture is well combined, add the red wine and sugar. Stir well.
  9. Cover the saucepan with a lid and reduce the heat to low. Let the stew simmer for about 2 hours, or until the beef is tender and the sauce has thickened.
  10. Check the stew periodically and stir occasionally to prevent it from sticking to the bottom of the saucepan.
  11. Once the stew is done, adjust the seasoning if necessary. Sprinkle with chopped fresh parsley before serving.

Tools for making

  • Cutting board - Used for cutting and preparing the beef and vegetables.
  • Chef's knife - Essential for slicing and chopping ingredients.
  • Large saucepan - Used for cooking and simmering the stew.
  • Wooden spoon - Ideal for stirring and combining the ingredients in the saucepan.
  • Small bowl - Used for mixing the beef broth and flour together.
  • Lid - Covers the saucepan during the simmering process to retain heat and moisture.
  • Paper towel - Used for patting dry the beef cubes.

Recipe variations

  • Replace beef with chicken or lamb for a different flavor.
  • Try using different vegetables such as carrots, peas, or mushrooms.
  • Add a splash of Worcestershire sauce or balsamic vinegar for extra depth of flavor.
  • For a spicy kick, add diced jalapeños or chili peppers.
  • Use vegetable broth instead of beef broth for a vegetarian version.
  • Experiment with different herbs and spices like cumin, coriander, or smoked paprika.
  • Add a tablespoon of soy sauce or fish sauce for an umami boost.
  • For a heartier stew, include diced potatoes or sweet potatoes.
  • Replace the flour with cornstarch or arrowroot powder for a gluten-free option.
  • If you prefer a thicker sauce, blend a portion of the stew and stir it back in for a creamy texture.

Recipe overview

Kesler Di Sos, or Beef Stew in Sauce, is a hearty and flavorful dish that is sure to warm you up on a chilly evening. Originating from European cuisine, this rich, savory stew is made with tender beef cubes that are slow-cooked to perfection in a robust tomato-based sauce, infused with the flavors of aromatic spices, vegetables, and red wine. The dish involves several steps and takes a bit of time, but the results are well worth it. You'll start by searing the beef to seal in its juices, then slowly simmer it with onions, garlic, red bell peppers, tomatoes, and a blend of herbs and spices. A splash of red wine and a dash of sugar are added to enhance the flavors, while a mixture of beef broth and flour helps to thicken the sauce. Towards the end, the stew is checked periodically and stirred occasionally to prevent sticking, ensuring that the flavors are well-balanced and the beef is tender. The final touch is a sprinkle of fresh parsley just before serving. The result is a comforting and satisfying dish that pairs well with a variety of sides, from mashed potatoes to crusty bread. Enjoy this tasty and aromatic Kesler Di Sos recipe for a cozy dinner with your loved ones!

Common questions

  1. Can I use a different cut of beef?
    Yes, you can use other cuts of beef such as chuck or brisket for this recipe. These cuts are ideal for slow cooking and will result in tender and flavorful meat.
  2. Can I substitute the red wine?
    If you prefer not to use red wine, you can substitute it with an equal amount of beef broth or vegetable broth.
  3. How can I make the stew thicker?
    If you find that the stew is not thick enough, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the stew. Let it simmer for a few more minutes to thicken.
  4. Can I make this recipe in a slow cooker?
    Yes, you can adapt this recipe for a slow cooker. Sear the beef cubes in a separate pan, then transfer them along with all the other ingredients to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 4-6 hours until the beef is tender.
  5. Can I freeze the leftovers?
    Absolutely! This stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting board to chop the vegetables and prepare the beef.
  • Chef's Knife - A sharp knife for cutting the beef and other ingredients.
  • Large Saucepan - A deep and wide saucepan to cook the stew.
  • Wooden Spoon - A wooden spoon for stirring the ingredients in the saucepan.
  • Measuring Spoons - Precision measuring spoons for accurate measurement of spices and other ingredients.
  • Small Bowl - A small bowl for mixing the flour and beef broth together.
  • Lid - A lid to cover the saucepan while the stew simmers.
  • Paper Towel - Paper towels for patting the beef dry before cooking.

Origin stories

Kesler Di Sos originates from the culinary traditions of Eastern Europe, particularly Hungary. It's a hearty stew, filled with robust flavors and nourishing ingredients, the perfect meal to keep the chill at bay during the harsh winters. A curious tidbit is that the dish evolved from the meals cooked over open fires by Hungarian herdsmen. They would gather up the ingredients, throw them into a large pot, and allow everything to cook slowly throughout the day. By the time the sun set, they would be greeted by a pot of aromatic, hearty stew, ready to warm their bodies and comfort their souls. This way of cooking was not just about sustenance, but also about community and sharing, as everyone gathered around the fire to enjoy the meal. Today, Kesler Di Sos is enjoyed in homes across the globe, a testament to its irresistible comfort and enduring appeal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.