Entree: Georgia – Imereti – ჩაშუშული ➤ Chashushuli (Georgian stewed beef in a tomato and onion sauce seasoned with regional spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) boneless beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 2 large onions, thinly sliced
- 1 large green bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth or water
- 1 tbsp (15 ml) khmeli-suneli (Georgian mixed spice)
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground red pepper or sweet paprika
- 1 bay leaf
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the beef dry and season with salt and pepper. Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then add the sliced onions. Cook, stirring occasionally, until deep golden and softened, about 15–20 minutes.
3. Add the sliced green pepper and minced garlic; cook 3–4 minutes until softened and fragrant. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
4. Return the beef to the pot. Add crushed tomatoes, beef broth, khmeli-suneli, ground coriander, ground red pepper, and bay leaf. Bring to a gentle simmer.
5. Cover partially and simmer over low heat for 1 to 1 1/2 hours, or until beef is tender and sauce has thickened, stirring occasionally and adding a splash of water if too dry.
6. Stir in the red wine vinegar or lemon juice, adjust salt and pepper to taste, and remove the bay leaf. Garnish with chopped cilantro and serve hot with crusty bread, boiled potatoes, or mkhali-style sides.