Hearty Georgian Beef and Walnut Stew with Pomegranate (Kharcho)

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef chuck cubes in batches for 5-7 minutes per batch, until well-sealed on all sides. Remove the beef and set aside.

Add the finely chopped large onion to the same pot and cook over medium heat for 5-7 minutes, until softened and translucent. Add the 4 minced garlic cloves and cook for 1 minute more, until fragrant.

Return the browned beef to the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour in 4 cups of beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until the beef is very tender.

Stir in 1 cup of finely ground walnuts and 1/2 cup of pomegranate juice. Continue to simmer, uncovered, for 15-20 minutes over low heat, stirring occasionally, until the stew has thickened to your desired consistency.

Taste and adjust seasoning if necessary. Ladle the Kharcho into bowls and garnish each serving with 1/4 cup of fresh pomegranate arils.