Georgian Beef Stew with Tomatoes and Herbs

Ingredients

• 500g (1.1 lb) beef stew meat, cut into bite-sized pieces 500g (1.1 lb) beef stew meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 medium tomatoes, diced 4 medium tomatoes, diced
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef and sear until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the diced tomatoes, ground fenugreek, ground coriander, paprika, salt, and black pepper to the pot. Stir well to combine.
4. 4.
   Return the seared beef to the pot and pour in the beef broth. Stir in the tomato paste until well incorporated.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Just before serving, stir in the chopped cilantro and parsley. Adjust the seasoning if needed.
7. 7.
   Serve the Chashushuli hot with rice or crusty bread.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef, such as chuck or round, for the best results. Trim any excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For a spicier version, add a diced hot pepper along with the tomatoes.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Chashushuli in deep bowls, allowing the aromatic sauce to mingle with the rice or bread. Garnish with additional fresh herbs for a pop of color and freshness.

Presentation advice

To elevate the presentation, sprinkle a pinch of paprika on top of the stew and place a sprig of fresh cilantro or parsley as a garnish. Serve alongside a slice of crusty bread or a mound of fluffy rice.