Chashushuli (Georgian Beef and Tomato Stew)

In this recipe for Chashushuli (Georgian beef and tomato stew), a bouquet of fresh cilantro, basil, and parsley infuses a mix of canned tomatoes and beef with a beautiful aroma. Cookbook author Carla Capalbo leans on 2 cuts– chuck roast and short ribs– to add depth and richness.

As the beef cooks gradually in a Dutch oven, it becomes incredibly tender. The sauce has an excellent tomato base taste mixed with a brothy umami flavor from the beef and shot through with a delicate high note from the fresh herb sprigs that simmer with the stew in the oven.

Often asked concerns
How do I make beef stew more delicious?
Utilizing tasty cuts of beef such as chuck roast and short ribs will make your beef stew meatier and richer, however don’t stop there. Level up with homemade beef broth rather than store-bought.

Notes from the Food & Wine Test Kitchen
Blue fenugreek adds a rich, nutty, warm flavor. Discover it at specialized spice stores or online at foodsofnations.com. If you’re unable to source it, omit it instead of replacing Indian fenugreek, which is more bitter and astringent.

Make ahead
You can make this whole dish ahead of time and freeze it for approximately 3 months, making it perfect for meal prepping.
Chashushuli (Georgian Beef and Tomato Stew)
Suggested pairing
We advise serving this with a spicy Georgian red, such as Orgo Saperavi.
Active ingredients
3 tablespoons saltless butter

2 small yellow onions, chopped (about 3 cups).

2 tablespoons sunflower oil.

1 pound boneless chuck roast, cut into 1 1/4- inch pieces.

1 pound boneless beef brief ribs, cut into 1 1/4- inch pieces.

2 tablespoons finely sliced garlic (about 6 garlic cloves), divided.

2 teaspoons ground blue fenugreek (optional) (see Note).

1 (28-ounce) can entire peeled tomatoes (undrained), squashed by hand.

3 cups water or unsalted beef broth.

2 teaspoons kosher salt.

1 to 2 jalapeño chiles, seeded, if wanted, and finely chopped.

6 cilantro sprigs plus 1/2 cup chopped fresh cilantro, divided, plus more for garnish, if desired.

1/2 cup sliced fresh basil.

1/4 cup sliced fresh flat-leaf parsley.

Creamy cooked polenta (optional).
Directions.
Add onions, and cook, stirring often, up until softened, 6 to 8 minutes. Add oil to Dutch oven, and boost heat to medium-high.

Return all meat to Dutch oven, and include onions, 1 tablespoon garlic, and blue fenugreek, if using. Cook, stirring frequently, up until aromatic, about 1 minute. Add crushed tomatoes with juices, 3 cups water, and salt. Bring to a boil over medium-high. Stir in jalapeños. Eliminate from heat. Tie together cilantro sprigs using cooking area twine, and add to Dutch oven.

Cover Dutch oven, and transfer to preheated oven. Get rid of from oven.

Stir in sliced cilantro, basil, parsley, and remaining 1 tablespoon garlic. Garnish with extra cilantro and serve with polenta, if wanted.

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