• Meat (Beef, Medium Size Diced (Kuşbaşı),  250 grams)
• 2 bags of pearl onion (roughly 1.5 kg ) (Arpacık Soğanı)
• 2 Bay Leaves (Defne Yaprağı)
• Vinegar
• Tomato paste
• 4 Tomatoes
• Margarine
• Olive oil
• Salt & Pepper

Step 1 : Cook the meat with a table spoon of margarine in a pressure cooker. Don’t actually use the pressure cooker yet just brown the meat!

Step 2 : Put around 750 ml of water in with the meat. (More water could be added if you like your stew with more liquid less if you want your stew a little more dense.)

Step 3 : Close the pressure cooker lid and start the pressure cooking! You will need to cook until meat is soft. This will take around 3 minutes in high pressure setting.

Step 4 : In a separate pan cook the onions with olive oil. For the amount of olive oil just quickly circle the pan three times. You have to cook the onions until they become a transparent pink. ( Not really pink since it is transparent )

Step 5 : Grind all the tomatoes ( No skin! )

Step 6 : Pour the grind tomatoes and two table spoon of tomato paste unto the onions. Cook until the onions get a little golden color ( 1 minute )

Step 7 : Pour the onion+tomato mix into the now cooked meat ( Use the pressure cooker. Don’t actually pressure cook just use the pot! ) and put in the bay leaf. (Don’t crush or split the bay leaf! You will need to remove it later on. ) Simmer until onions go soft.

Step 8 : Once the onions go soft remove the bay leaf. Once the bay leaf is removed pour in 1/4 cup of vinegar. (1 Turkish coffee cup)

Step 9 : Add some salt and pepper for taste.

Step 10 : Simmer on low heat until bubbles start forming.