Entree: Georgia – Tbilisi & Eastern Georgia – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice stew in a spiced walnut and tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 6 cups (1.4 L) beef stock or water
- 1 cup (200 g) short-grain rice, rinsed
- 1 cup (120 g) ground walnuts
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion (about 5 1/4 oz (150 g)), finely chopped
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 tbsp (30 g) tomato paste
- 2 tbsp (8 g) khmeli-suneli (Georgian dried herb blend)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) ground fenugreek
- 1/2 tsp (2 g) crushed red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 2 bay leaves
- Salt to taste
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 cup (8 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 6 cups (1.4 L) beef stock or water
- 1 cup (200 g) short-grain rice, rinsed
- 1 cup (120 g) ground walnuts
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion (about 150 g), finely chopped
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (8 g) khmeli-suneli (Georgian dried herb blend)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1 g) ground fenugreek
- 1/2 tsp (2 g) crushed red pepper flakes
- 2 tbsp (30 ml) red wine vinegar
- 2 bay leaves
- Salt to taste
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 cup (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the beef dry and season lightly with salt. Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef in batches until well-seared on all sides; remove and set aside.
2. In the same pot reduce heat to medium and add the chopped onion; sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add the minced garlic and tomato paste; cook 1–2 minutes, stirring, until fragrant and the paste darkens slightly.
4. Return the browned beef to the pot, add the beef stock (or water) to cover, and bring to a simmer. Skim any foam from the surface, add bay leaves, cover partially, and simmer gently until the beef is nearly tender, about 60–75 minutes.
5. While the beef simmers, whisk the ground walnuts with 1/2 cup (120 ml) of warm broth taken from the pot until smooth to make a walnut paste.
6. Stir the walnut paste, khmeli-suneli, ground coriander, fenugreek, and crushed red pepper into the pot. Add red wine vinegar. Continue simmering gently for 15 minutes to meld flavors.
7. Add the rinsed rice to the stew, stirring to distribute, and simmer uncovered until the rice is tender and the stew thickens slightly, about 20–25 minutes. Add additional stock or water if needed to reach desired consistency.
8. Taste and adjust seasoning with salt and a splash more vinegar if desired. Remove bay leaves.
9. Ladle Kharcho into deep bowls and garnish with chopped cilantro and parsley. Serve hot with crusty bread or traditional Georgian accompaniments.