Delicious ONE-POT Turkish BEEF STEW, Dana Yahni

Yahni dishes vary from region to region in Turkiye and even from family to family, with each recipe having its own unique twist. Whether made with beef, lamb, or even chicken, Turkish-style stews often feature vegetables like onions and carrots, along with rich tomato and pepper pastes to build deep flavors. The word "yahni" is derived from the Persian word "yakhni".

This particular recipe uses tender chunks of beef, onions and carrots, all simmered slowly with aromatic spices like cumin and pul biber (Aleppo pepper) for a comforting, flavorful meal.

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Ingredients:
• 1 kg beef (chuck or brisket or top round)
• 500 g small (or pearl) onions
• 500 g carrots
• 2 tbsp olive oil or vegetable oil
• 1 tbsp tomato paste
• 1 tbsp chili / red pepper paste
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp pul biber or Aleppo pepper
• 1/2 tsp ground black pepper
• 1 lt hot water or beef stock
• 2 bay leaves
• 1.5 tsp salt or to taste
Instructions:
1. Peel and cut the carrots into large chunks and peel the
2. Trim the excess fat if any and the sinews of the meat and cut into medium walnut size cubes
3. Heat up 2 tbsp oil in a large heavy-based pan, add beef and saute on high heat until nicely browned
4. Switch to low heat and let the meat release its liquid and cook until the liquid is evaporated
5. Add the onions, carrots, stir and saute for 5 mins until the carrots start to caramelize
6. Add the tomato paste, red pepper paste
7. Stir and saute for another 2 mins until the paste is cooked.
8. Add the cumin, pul biber, black pepper
9. Add enough hot water or stock (about 1 lt) to submerge the meat
10. Add 1 tbsp vinegar, 2 bay leaves and bring to a boil
11. Switch to low heat, cook covered for 1.5 hours or until the meat is almost tender
12. Season with salt and cook for another 15 – 30 mins until the meat is completely fork tender
13. Serve warm with fresh bread. Enjoy!

Music provided by Epidemic Sound

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