Cold weather is a great time for a good Turkish Beef Stew aka Yahni!
January is a cold and dreary month that forces us to stay inside the home. Cold weather is a great time for a good Turkish Beef Stew aka Yahni! Yahni is a delicious dish that fills the house with a wonderful aroma. Since it is finished in the oven, it also warms the house up even more.
It is a simple dish that can be put in the oven unattended for at least an hour . . . which is plenty of time to read a couple of chapters in a good book! This recipe makes a lot so you will have leftovers which are even better the next day.
Turkish Beef Stew aka Yahni
Author: April Ozbilgin
Recipe type: Stew
Cuisine: Turkish
Ingredients
- 3-4 Tablespoons Olive Oil
- 2 Pounds Beef Stew Meat (*see note)
- 3 Tomatoes, peeled, seeded and crushed (or 2 Cups Tomato Sauce)
- 1 small bag of pearl onions (or you can use 2 regular onions, roughly chopped)
- 1 Green Pepper, chopped (I used some small sweet red, yellow and orange peppers)
- 1 Teaspoon Flour
- 1 Tablespoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon oregano
- 2 Cups Beef Broth or Water
Instructions
- Saute the onions and pepper in a large stockpot for 5-6 minutes.
- Sprinkle the flour over the beef cubes and add to the stockpot. Saute for 5 minutes.
- Next, add the tomatoes, beef broth, salt, black pepper and oregano.
- Turn your oven on to 350 degrees.
- Simmer the stew until the oven is warm then transfer the stew to a güveç, which is a Turkish casserole dish. You can use a ceramic oven casserole dish if you do not have a güveç.
- Cook in the oven for 1 hour. Serve over vermicelli rice . Afiyet olsun!
- * Note: You can save a lot of money by buying a beef roast and cutting your meat yourself. It only takes a couple of minutes and you get more meat for the money.
