Chashushuli (Georgian Beef Stew) recipe

Ingredients

• 800 g beef chuck, in 3 cm cubes
• 2 onions, sliced
• 2 red bell peppers, sliced
• 1 hot green pepper, chopped
• 800 g ripe tomatoes, chopped
• 5 cloves garlic
• 1 tsp khmeli suneli
• 1 tsp ground coriander
• 1 bunch cilantro and a few sprigs of basil
• 2 tbsp oil, salt

Method

1. Brown the beef in the oil in a heavy pot, in batches, and set aside.
2. Soften the onions in the same pot, then add the peppers for 5 minutes.
3. Return the beef, add the tomatoes, salt and a splash of water. Cover and simmer for 45 to 60 minutes, until the beef is tender.
4. Crush the garlic with the spices and stir it in. Cook uncovered for 5 more minutes so the sauce thickens.
5. Turn off the heat, add the chopped herbs and rest for 10 minutes. Serve with bread or mchadi.

Tamara's tip: the herbs go in at the very end, off the heat. Cooked cilantro loses everything that makes it Georgian.