Rich, fragrant and gently fiery, Georgian chashushuli is the kind of beef stew that fills the whole kitchen with the smell of tomatoes, peppers and fresh cilantro. The beef simmers until tender in a spiced tomato sauce, with garlic and herbs stirred in right at the end for a bright finish. If you enjoy hearty beef dishes, try our Childhood Beef Potato Stew and Tatar-Style Azu — Beef and Potatoes next.
Ingredients
- 500 g (1.1 lb) beef, cubed
- 2 onions, sliced
- 2 bell peppers, sliced
- 3-4 tomatoes, peeled and diced
- 5 garlic cloves, minced
- 1 chili pepper to taste
- Fresh cilantro, chopped
- Salt and black pepper to taste
- 1 tsp khmeli-suneli spice mix
- Butter for frying
Instructions
- Trim the beef and cut into cubes. Sear in butter until golden, season with salt. Add the sliced onion; once browned, add the bell peppers and a little more butter and keep frying.
- Add the diced tomatoes, chili and khmeli-suneli, stir and pour in boiling water to just cover. Simmer covered for 40 minutes. Five minutes before the end, stir in the garlic and cilantro.
Tips
- Use ripe, well-peeled tomatoes for a smooth, rich sauce, and adjust the chili to your preferred heat.
- Let the stew rest for 10 minutes before serving so the flavors settle; crusty bread is perfect for the sauce. More stew ideas can be found at Serious Eats.
- Leftovers taste even better the next day after a gentle reheat.
Nutrition: per 100 g: 120 kcal, protein 10 g, fat 7.1 g, carbs 4.1 g.