Entree: Georgia – Kakheti – ჩაშუშული ➤ Chashushuli (A hearty Georgian tomato-and-wine beef stew with onions, bell pepper, and traditional spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 large bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes (canned) or fresh tomatoes, chopped
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) beef stock or water
- 1 tsp (2 g) sugar (optional, to balance acidity)
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) khmeli-suneli spice blend
- 1 bay leaf
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional)

Instructions

1. Pat the beef dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown the beef in batches, allowing a deep crust to form on each piece; transfer browned meat to a plate and set aside.
3. Reduce heat to medium and add the sliced onion to the pot. Sauté until soft and beginning to caramelize, about 8–10 minutes. Add the bell pepper and cook 4–5 minutes more until softened.
4. Stir in the minced garlic and tomato paste; cook 1–2 minutes until fragrant, scraping up browned bits from the bottom of the pot.
5. Deglaze with the white wine, letting it reduce by half, then return the browned beef to the pot. Add the crushed tomatoes, beef stock, bay leaf, khmeli-suneli, sugar (if using), remaining salt, and pepper.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until the beef is tender, about 1 to 1 1/4 hours. Stir occasionally and add a splash of water or stock if the stew becomes too thick.
7. Remove the bay leaf, taste and adjust seasoning, and stir in the red wine vinegar or lemon juice if using to brighten flavors.
8. Serve hot topped with chopped cilantro or parsley alongside crusty bread, boiled potatoes, or steamed rice.