Season the beef with the above-mentioned ingredients except for the onions.

Peel and chop the onions into eighths or about 1 inch cubes.

Add the 2 tablespoons of olive oil into the pot. Heat on medium heat until the oil is glistening. Once the oil begins to glisten, add in the seasoned beef to the pot and brown. Stir occasionally to prevent it from sticking or burning.

Once the beef is fully browned. Add in the onions. Brown for 2 minutes on medium heat. Reduce heat to low, cover the pot, and allow the onions and beef to cook for around 20 to 40 minutes or until the beef is tender. Check on the onions and beef occasionally and give them a little stir to prevent anything from sticking. If you do notice even after the heat has been put on low and the pot is covered that you do have some sticking, you can add a little bit of water or beef broth. About a ¼ cup. However, this should not happen unless you had the heat cranked up too high, or the pot that you are using allows too much moisture to evaporate.

Once the beef is tender to your licking, Remove the pot off the heat and transfer to beef and onions along with the juices into a medium bowl.

Prepare the cornstarch mixture by mixing in the 5 tablespoons of cornstarch with the ¼ cup of water.

Using the same pot. And do NOT rinse it. I repeat, do NOT rinse it. You want all that flavor that developed from the beef and onions to stay in the pot. Add in the yogurt, salt, water, and cornstarch mixture, and mix until well combined. The cornstarch will prevent the yogurt from curdling after the cooking process is done.

Place the yogurt mixture on high heat, and continuously and relentlessly stir in a circular motion in one direction. Whichever direction you have started stirring at the beginning, keep stirring in that same direction. This is important because if you stop stirring, or if you stir haphazardly without choosing a direction the yogurt will curdle, and you will not end up with a smooth and creamy texture. So, it is very important to stir continuously, and in the same direction until the yogurt begins to boil.

You will know that the yogurt has begun to boil by the rolling waves that it will form on its surface. It is ok at this time to stop stirring for just a second to see if it did begin to boil.

Once the yogurt has begun to boil, reduce the heat to medium low, carefully add in the precooked beef and onions, and the yogurt seasoning. Stir until everything is well combined.

Now, it is ok to stop stirring and let it simmer – uncovered for 10 to 20 minutes on low in order to allow the yogurt flavor to infuse into the beef.

Remove from heat and do not cover as covering it will also allow the yogurt to curdle while it is still hot.

Serve over Mediterranean rice.

Once the yogurt stew is completely cool, you can cover it and store the remaining stew in the fridge.