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Let me share my favorite Georgian stew recipe with you. Chashushuli is a hearty, flavorful dish that'll warm your soul. I've been making this for years, perfecting spice combinations and cooking times. Trust me, once you try it, you'll be hooked! Rich beef simmers with aromatic onions, garlic, and tomatoes, creating mouthwatering aromas throughout your kitchen. Fragrant paprika and coriander add depth, making each bite an explosion of taste. Ready to dive into Georgian cuisine? Let's get cooking!
Ingredients for Delicious Chashushuli Stew
- Beef: Essential protein base, adds rich flavor and texture to the stew, creating a hearty and satisfying dish.
- Onions: Provide a savory sweetness and depth of flavor, enhancing the overall taste profile of the stew.
- Tomatoes: Bring acidity and freshness, balancing the richness of the beef and adding a vibrant color to the dish.
- Garlic: Infuses a pungent aroma and robust flavor, elevating the taste of the stew with its aromatic essence.
- Paprika: Adds a smoky, slightly sweet flavor and vibrant color, enhancing the overall taste and visual appeal of the stew.
- Ground coriander: Imparts a warm, citrusy flavor with earthy undertones, complementing the other spices and adding complexity to the stew.
- Vegetable oil: Used for cooking the ingredients, adding moisture and preventing sticking, contributing to the overall texture of the stew.
- Water or beef broth: Provides liquid for simmering the stew, infusing all the flavors together and creating a rich, savory broth.
Read more: Mulligatawny Stew
Essential Tools and Equipment for Making Chashushuli Stew
- Large pot: Essential for cooking the stew and allowing enough space for all the ingredients to simmer together.
- Chef's knife: Needed for cutting the beef, onions, tomatoes, and garlic into the required sizes for the stew.
Chashushuli Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 500 g Beef, cubed
- 2 Onions, chopped
- 3 Tomatoes, chopped
- 4 cloves Garlic, minced
- 1 tsp Paprika
- 1 tsp Ground coriander
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 cup Water or beef broth
Read more: Calabacita Stew Recipe
Instructions:
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the chopped onions and garlic, sauté until soft.
- 3. Add the beef cubes and brown on all sides.
- 4. Stir in the chopped tomatoes, paprika, ground coriander, salt, and black pepper.
- 5. Pour in the water or beef broth, bring to a boil.
- 6. Reduce heat to low, cover, and simmer for 1.5 hours or until the beef is tender.
Notes:
Nutrition value:
Keywords:
Read more: Mechado Stew Recipe
Tips for Making Chashushuli Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the chashushuli stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the chashushuli stew as directed in the recipe.
- Allow the stew to cool down.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
Adding a touch of ground walnuts to this chashushuli stew can enhance the flavor and add a subtle nuttiness to the dish.
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