Recipe for Georgian Beef Stew (Chashushuli)

A spicy and aromatic beef stew slow-cooked with tomatoes, onions, and a unique blend of Georgian spices.

Ingredients

Meat

• 800g beef chuck, cubed
• 3 large onions, sliced
• 30ml vegetable oil
• 500g tomatoes, chopped

Spices

• 10g Khmeli Suneli (Georgian spice mix)
• 5g dried marigold
• 5g chili flakes
• 20g fresh cilantro, chopped

Preparation

Searing

1. Heat 30ml oil in a heavy pot and brown the beef cubes in batches for 8 minutes until seared
2. Add the sliced onions and cook for 10 minutes over medium heat until they are soft and golden
3. Stir in the chopped tomatoes and the Georgian spice mix, ensuring the meat is well coated

Simmering

1. Reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes until the beef is fork-tender
2. Add the chili flakes and dried marigold during the last 10 minutes of cooking
3. Stir in a generous handful of fresh cilantro just before serving with traditional bread

Tips

• The secret to this stew is the large amount of onions which break down to create a thick, savory sauce
• If you cannot find Khmeli Suneli, substitute with a mix of coriander, fenugreek, and dried dill
• Do not add water unless absolutely necessary; the meat and vegetables should cook in their own juices