Armenian Kchuch: A Hearty Delight

Ingredients

• 500g (1.1 lb) beef or lamb, cut into chunks 500g (1.1 lb) beef or lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat to the pot and cook until it is browned on all sides.
3. 3.
   Sprinkle the paprika, cumin, and coriander over the meat, and stir well to coat the meat evenly with the spices.
4. 4.
   Add the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes to the pot. Stir everything together.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Once cooked, remove the pot from the heat and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Beef or lamb — Choose a tender cut of meat, such as chuck or leg, for the best results. Trim any excess fat before cooking.
• Bell pepper — Feel free to use different colored bell peppers to add visual appeal to the dish.

Tips & Tricks

• For a richer flavor, marinate the meat in the spice mixture overnight before cooking.
• Serve the Kchuch with a dollop of sour cream or yogurt for added creaminess.
• This dish tastes even better the next day, as the flavors have had time to develop. Consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Armenian Kchuch hot, accompanied by freshly baked bread or rice. It is a complete meal on its own, but you can also pair it with a simple salad for a well-rounded dining experience.

Presentation advice

Garnish the Kchuch with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a deep bowl or plate to showcase the hearty stew and its vibrant ingredients.