Entree: Georgia – Samegrelo – ჩაშუშული ➤ Chashushuli (Spicy Georgian tomato and beef stew flavored with adjika and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beef chuck or stewing beef, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 medium (approx. 300 g) onions, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 28 oz (800 g) canned crushed tomatoes or 2 lb (900 g) ripe tomatoes, peeled and chopped
- 2 tbsp (30 ml) adjika (Georgian hot pepper paste) or to taste
- 1 tsp (5 ml) ground coriander
- 1 bay leaf
- 1 tsp (5 ml) salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or pomegranate vinegar (optional, for brightness)
- 1/2 cup (15 g) fresh cilantro (coriander leaves), roughly chopped
- 1/4 cup (8 g) fresh parsley, chopped
- 1 fresh hot pepper (such as a small red chili), sliced, optional for extra heat

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches so pieces sear without steaming, about 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium. Add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Return the browned beef to the pot with the onions. Stir in the crushed tomatoes, adjika, ground coriander, bay leaf, and vinegar if using. Add enough water or stock to just cover the meat if necessary.
4. Bring to a gentle simmer, then reduce heat to low, cover partly, and cook until the beef is tender, about 1 to 1 1/2 hours. Stir occasionally and skim any excess fat.
5. In the last 10 minutes of cooking, add the sliced hot pepper if using and adjust seasoning with salt and pepper. Stir in most of the chopped cilantro and parsley, reserving a little for garnish.
6. Remove the bay leaf. Serve hot with fresh cilantro and parsley sprinkled on top, accompanied by crusty bread or traditional Georgian mchadi (cornbread).