2-3 tablespoons vegetable oil
1 pound beef shoulder (or other stew meat), cubed
1 large sweet onion, roughly chopped
1 large or 2-3 small tomatoes, diced
1 teaspoon table salt
1 teaspoon dried rosemary
Heat oil in large heavy pot or dutch oven over medium high/high heat. Add the meat.
Saute the meat until it is almost all brown, then add the onions.
Continue to cook over medium high/high heat, stirring often. During this time the meat will continue to brown, and the onions will start to caramelize. You want to smell the onion’s sugars caramelizing on the bottom of the pot. Keep stirring so things don’t get too crispy.
Add tomatoes, salt and spices and cook for a few more minutes.
Add the chick peas, the stock/broth and bay leaves.
Simmer for about an hour, though you can certainly go longer. Most Turks rest their meals before serving. A dish may be prepared during the afternoon, left to cool on the stove, and then reheated just before serving. This greatly improves the flavor (like how chili and clam chowder taste so much better the next day). If you have the time, let the stew rest for an hour or two or three. It will only improve with time.
Serve over rice or on its own with crusty bread. Top with a bit of plain yogurt or sour cream, if you’d like, and sprinkle with fresh parsley.