Chashushuli is a Georgian one-pot stew of beef softened with onions, tomatoes, garlic, and herbs. Its name suggests a dish cooked down until the meat is tender and the sauce is concentrated.
Brown the beef in batches, then let it simmer gently with tomatoes and aromatics until the sauce is thick and spoonable. Fresh herbs added at the end keep the stew lively.
Keep the simmer gentle and add a splash of water only if the tomatoes reduce before the beef is tender.
Serving Suggestions
Serve hot with crusty bread, Georgian cornbread, or plain rice and a sharp cucumber salad.
Recipe Notes
The stew keeps refrigerated for up to three days and tastes even better after resting overnight. Reheat gently with a spoonful of water.
Georgian Chashushuli (Beef and Tomato Stew)
Tender beef simmered with tomatoes, onions, garlic, peppers, and fresh herbs in a richly reduced Georgian stew.
Ingredients
Equipment
Method
Brown the Beef:
- Pat the beef dry and season with half the salt. Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat.
- Brown the beef in batches, turning until each piece has a deep sear. Transfer to a plate.
Build the Stew:
- Add the remaining oil and cook the onions and pepper until softened, about 6 minutes. Add the garlic, coriander, and pepper flakes for 30 seconds.
- Stir in the fresh and crushed tomatoes, return the beef and its juices, and bring to a gentle simmer.
- Cover and cook for 55 to 65 minutes, stirring occasionally, until the beef is tender and the sauce is thick. Add a splash of water if needed.
Finish:
- Taste and adjust the salt. Stir in most of the herbs, rest for 5 minutes, and scatter the remaining herbs over each serving.
Nutrition
Notes
- Cut the beef into even pieces so it becomes tender at the same time.
- Fresh herbs added after cooking keep the tomato stew bright.
