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Georgian chashushuli beef and tomato stew in an earthenware bowl.

Georgian Chashushuli (Beef and Tomato Stew)

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Tender beef simmered with tomatoes, onions, garlic, peppers, and fresh herbs in a richly reduced Georgian stew.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 1/2 lb beef chuck, cut into 1-inch pieces trim excess fat
  • 2 tbsp sunflower or olive oil divided
  • 2 medium yellow onions, sliced
  • 4 cloves garlic, minced
  • 2 large ripe tomatoes, chopped
  • 1 can crushed tomatoes 14 oz can
  • 1 medium red bell pepper, sliced
  • 1 tsp ground coriander
  • 1/2 tsp red pepper flakes or to taste
  • 1 tsp fine salt or to taste
  • 1/2 cup chopped cilantro and parsley loosely packed

Equipment

  • Heavy Dutch oven
  • Chef's knife
  • Wooden spoon
  • Measuring spoons

Method
 

Brown the Beef:
  1. Pat the beef dry and season with half the salt. Heat 1 tablespoon oil in a heavy Dutch oven over medium-high heat.
  2. Brown the beef in batches, turning until each piece has a deep sear. Transfer to a plate.
Build the Stew:
  1. 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.
  2. Stir in the fresh and crushed tomatoes, return the beef and its juices, and bring to a gentle simmer.
  3. 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:
  1. Taste and adjust the salt. Stir in most of the herbs, rest for 5 minutes, and scatter the remaining herbs over each serving.

Nutrition

Calories: 520kcalCarbohydrates: 23gProtein: 39gFat: 30gSaturated Fat: 9gCholesterol: 115mgSodium: 720mgFiber: 5gSugar: 11g

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.