Entree: Georgia – Tbilisi & Eastern Georgia – ჭაშუშული ➤ Chashushuli (Hearty Georgian tomato-and-herb beef stew simmered with onions and spices)

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 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

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

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 large (about 10 oz (283 g)) onion, thinly sliced
- 3 cloves garlic, minced
- 14 oz (400 g) crushed tomatoes (canned) or equivalent fresh tomatoes, peeled and chopped
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry red wine or water
- 1 cup (240 ml) beef stock or water
- 1 bay leaf
- 1 tsp (2 g) khmeli-suneli (Georgian spice blend)
- 1/2 tsp (1 g) dried fenugreek (utsko suneli) or 1 tsp (2 g) ground coriander if unavailable
- 1/4 tsp (0.5 g) red pepper flakes or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/3 cup (15 g) fresh cilantro, chopped
- 1/3 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch pieces
- 1 large (about 10 oz) onion, thinly sliced
- 3 cloves garlic, minced
- 14 oz (400 g) crushed tomatoes (canned) or equivalent fresh tomatoes, peeled and chopped
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry red wine or water
- 1 cup (240 ml) beef stock or water
- 1 bay leaf
- 1 tsp (2 g) khmeli-suneli (Georgian spice blend)
- 1/2 tsp (1 g) dried fenugreek (utsko suneli) or 1 tsp (2 g) ground coriander if unavailable
- 1/4 tsp (0.5 g) red pepper flakes or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/3 cup (15 g) fresh cilantro, chopped
- 1/3 cup (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish)

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef pieces with salt and pepper and brown in batches until well-seared on all sides; transfer browned beef to a plate.
2. Reduce heat to medium, add the sliced onion to the pot and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 30 seconds more.
3. Stir in the tomato paste and cook 1–2 minutes to develop color. Add the crushed tomatoes, red wine (or water), beef stock, bay leaf, khmeli-suneli, fenugreek or coriander, red pepper flakes, and sugar. Return the browned beef and any accumulated juices to the pot.
4. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer until beef is tender, about 1 to 1½ hours, stirring occasionally and adding a splash of water or stock if the stew becomes too thick.
5. Once the beef is tender and sauce has concentrated, adjust seasoning with salt and pepper. Stir in the chopped cilantro and parsley and finish with a splash of red wine vinegar or lemon juice if using.
6. Remove the bay leaf and serve hot with crusty bread, boiled potatoes, or traditional Georgian sides such as mchadi or puri.