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.  Turkish Beef Stew, also known as 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 or Yahni

Beef Stew aka Yahni
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
1/2 Teaspoon black pepper
1/2 Teaspoon oregano
2 Cups Beef Broth or Water


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 more.

Turkish Beef Stew or Yahni in progress.

Next, add the tomatoes, beef broth, salt, black pepper and oregano.  Turn your oven on to 350 degrees.  Simmer the stew till the oven is warm.  Transfer the stew to a güveç, a Turkish oven 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.

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