Louisiana Creole Kharcho

Ingredients

In this adaptation of Kharcho to Louisiana Creole cuisine, we incorporate the distinct flavors and ingredients of Creole cooking. The original Georgian dish is traditionally made with walnuts and sour plums, but in this version, we replace them with the "holy trinity" of Creole cooking - onions, bell peppers, and celery. Additionally, we infuse the stew with Creole spices such as paprika, cayenne pepper, and thyme, giving it a spicy and aromatic twist. We alse have the original recipe for Kharcho, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic and tomato paste to the pot. Cook for another minute, stirring constantly.
4. 4.
   Return the beef to the pot and add the diced tomatoes, beef broth, bay leaves, paprika, cayenne pepper, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Bring the stew 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.
6. 6.
   Remove the bay leaves from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Louisiana Creole Kharcho over a bed of cooked rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or stewing beef for best results. Trim any excess fat before cubing.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last 10 minutes of cooking.
• If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together.

Serving advice

Serve the Louisiana Creole Kharcho over a bed of fluffy rice to soak up the flavorful broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Louisiana Creole Kharcho in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a mound of rice in the center and ladle the stew around it. Garnish with a sprig of fresh parsley for an elegant touch.