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.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/01/cold-weather-is-a-great-time-for-a-good-turkish-beef-stew-aka-yahni.html