Chashushuli (Georgian Meat Stew)
Image
Image
Chashushuli is a traditional Georgian meat dish. The meat (usually beef, sometimes pork or occasionally lamb) is first seared with onions, then slowly simmered with tomatoes, bell peppers, spices, and fragrant herbs. It can be cooked in a skillet or a heavy-bottomed pot.
Ingredients (for 4 servings):
- Beef (boneless) – 500 g
- Onion – 300 g (2 medium)
- Tomato – 250 g
- Bell pepper – 150 g (1 medium)
- Garlic – 6 cloves
- Fresh cilantro – 50 g
- Ground or whole coriander – 0.5–1 tsp
- Dried basil – 1 tsp
- Ground black pepper – to taste
- Khmeli-suneli (Georgian spice blend) – 1 tsp
- Imeretian saffron – a pinch
- Salt – to taste
Instructions:
- Prepare the ingredients.
Rinse the beef, pat it dry, and cut into small cubes. Place the meat in a heavy-bottomed pot or deep skillet. - Dice the onions and add them to the meat. Traditionally, onions are cut into quarter rings, but here they’re diced more finely.
- Add the coriander to the beef and onions, and stir. If using ground coriander, use half the amount (about 0.5 tsp).
- Cover with a lid and simmer the meat on low heat for 30 minutes. If the lid remains closed, there should be enough moisture to prevent burning.
- Score the tomatoes with a cross on top, blanch in boiling water for a few seconds, then transfer to cold water and peel off the skin.
- Dice the tomatoes and add to the meat. Simmer for another 15 minutes.
- Remove the stem and seeds from the bell pepper. Slice into thin strips and add to the pot. Stir and continue simmering for another 15 minutes.
- Finely chop the garlic and add to the pan.
- Chop the cilantro and add it in. Mix everything together and simmer for another 15 minutes.
- Season the stew with salt, khmeli-suneli, black pepper, dried basil, and Imeretian saffron. Stir well and simmer for 5 more minutes.
- Remove from heat, cover, and let rest for 20 minutes.
Chashushuli is ready!
Serve as a standalone main dish with delicious flatbread and a fresh vegetable salad.
Enjoy your meal! 🍽️
