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Chashushuli
Georgian spicy beef stew with tomato, herbs and lots of chilli, bold and warming. Browning the beef in batches rather than all at once builds a deep, caramelised base instead of steaming the meat grey.
Ingredients
Instructions
Brown beef in batches in oil.
Fry onions until golden. Add garlic, coriander seeds and fenugreek.
Add tomatoes, chilli and bay leaves. Return beef.
Add 200ml water. Simmer covered 1.5 hours until beef is tender.
Stir in fresh coriander. Season. Serve with mchadi (cornbread) or bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
