Pearl Onion & Beef Stew Recipe - Etli Soğan Yahnisi
This Turkish pearl onion and beef stew - etli soğan yahnisi - is a real winter warmer of a stew that makes great use of seasonal pearl onion (arpacık soğan). We love to serve it as a main meal with fresh crusty bread and roasted potato wedges. If you have leftovers, it also tastes great the following day.
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Equipment
- 1 large saucepan or casserole pot (flame proof & ovenproof)
- 1 frying pan (to saute your onions)
- 1 sharp knife
- 1 wooden spoon
Servings 4 people
Ingredients
- 500 grams stew beef (braising steak or chuck steak)
- 300 grams pearl onions (or shallots, peeled & left whole)
- 1 large tomato (roughly chopped)
- 4 cloves garlic (peeled & roughly chopped)
- 1 tablespoon tomato paste
- 1 stick cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (or thyme)
- 1 bay leaf
- 20 grams butter (approximately)
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 teaspoon freshly ground black pepper
- salt (to season)
- 400 millilitres hot water (or beef stock)
Instructions
- First of all, place your pearl onions into a bowl of water to start to soften the skins.
- Meanwhile, take your chuck steak or other stew beef and trim off and discard the excess fat before cutting into roughly 1 inch cubes.
- Now begin to preheat your oven to
180 °C. - Add the butter to your pan and place it over a medium high heat on the hob, placing your beef inside the pan as the butter starts to melt.
- Sear your beef for a few minutes, stirring it with a wooden spoon until it begins to release its juices.
- Increase the heat a little and now add your vinegar to the pan.
- Stir around for a couple of minutes before adding your garlic, spices and salt and pepper.
- Stir those in well and now add your chopped tomato, tomato paste, bay leaf and stock (or hot water).
- Stir and cover before placing into your preheated oven for 1 hour.
- Meanwhile, you can peel your pearl onions. Cut the tops with sharp knife and peel the skin away, leaving them whole.
- Add your olive oil to a frying pan and saute your onions over a high heat for a few minutes until they are taking on colour.
- After 1 hour, remove your stew from the oven and give it a stir. Add more liquid if necessary along with your pearl onions.
- Cover and place in the oven for a further 60 minutes, reducing the temperature to160 °C.
- After one hour, remove your stew from the oven and test the beef to check it is tender.
- If it is tender, leave your stew to rest for 30 minutes or so with the lid on before serving.
- Serve your soğan yahnisi with crusty bread and / or mashed potato or potato wedges.
Notes
- Nutritional information for the stew is meant as a guide only. Values will differ depending on the produce used.
- Please do your own due diligence if you have any special dietary requirements.
- Alcohol isn't often used in Turkish cooking but if you want to add some red wine to your soğan yahnisi, we sometimes pour in around 150 millilitres at the same time as we add the vinegar.
- The type of vinegar you add is up to you. We use standard Turkish grape vinegar (üzüm sirkesi).
- Depending on the type of stew beef you use, cooking times for your soğan yahnisi might differ.
Nutrition
Serving: 1Calories: 391kcalCarbohydrates: 12gProtein: 25gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 96mgSodium: 162mgPotassium: 727mgFiber: 3gSugar: 5gVitamin A: 605IUVitamin C: 14mgCalcium: 71mgIron: 4mg
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