Chashushuli — Georgian Beef Stew with Tomatoes

A spicy, tomato-rich beef stew with the characteristic Georgian flavour triad of cilantro, fenugreek,
and adjika. Chashushuli is the archetypal Georgian weeknight stew — quicker than khashlama, heartier
than chakhokhbili — and arguably the most-cooked meat dish in Georgian homes.

FASTING LEVEL: Non-Fasting (beef)

SERVINGS: 6
TIME: 2 hours

INGREDIENTS:
- 1 kg beef chuck, cut into 3 cm chunks
- 3 large onions, halved and thinly sliced
- 4 cloves garlic, minced
- 600 g ripe tomatoes, chopped (or a 400 g can of good quality tomatoes)
- 2 tablespoons tomato paste
- 2 red bell peppers, sliced
- 1 tablespoon adjika (or 1 teaspoon cayenne + 1 teaspoon paprika + 1 teaspoon crushed garlic)
- 1 tablespoon khmeli suneli
- 1 teaspoon dried blue fenugreek
- 1 teaspoon ground coriander
- 2 bay leaves
- 300 ml dry red wine (Saperavi)
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- Large bunch fresh cilantro, chopped
- Salt and black pepper
- Georgian bread, for serving

METHOD:
1. Pat beef dry. Season with salt and pepper.
2. Heat butter and oil in a heavy Dutch oven over medium-high. Brown beef in batches, 3 minutes per side. Do not crowd. Transfer to a plate.
3. Reduce heat to medium. Add onions. Cook 12 minutes until soft and starting to caramelise.
4. Add garlic, adjika, khmeli suneli, fenugreek, and coriander. Cook 1 minute.
5. Stir in tomato paste and cook 2 minutes. Add chopped tomatoes and bell peppers.
6. Pour in wine. Return beef and accumulated juices to the pot. Add bay leaves.
7. Cover and simmer on low heat for 75-90 minutes until beef is fork-tender. Stir occasionally and add a splash of water only if the pot looks dry.
8. Uncover and simmer 10 minutes to reduce if sauce is thin.
9. Remove bay leaves. Stir in half the cilantro. Taste for salt.
10. Ladle into bowls. Top with remaining cilantro. Serve with bread.

NOTES:
- Adjika is the spicy Georgian condiment that gives chashushuli its kick. Available at Russian and Georgian grocers. Without it, use the homemade substitute above or a spoonful of harissa.
- Do not skimp on the cilantro. Half a bunch per serving is not too much in Georgian cooking.
- Leftover chashushuli is better than fresh. Make ahead if possible.
- Serve with mchadi (Georgian corn bread) or tonis puri for a fully Georgian meal.

NUTRITION (per serving, approximate):
Calories: 470 | Protein: 42 g | Carbohydrates: 16 g | Fat: 26 g | Fibre: 3 g