Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding fresh herbs in the last 30 minutes.
DINNER
Georgian Braised Beef with Tomatoes and Herbs (Chashushuli)
Chashushuli is a classic Georgian beef stew, rich with tomatoes, onions, and fresh herbs. This hearty dish is perfect for a comforting dinner, offering deep flavors and tender meat.
HOW TO MAKE IT
Let's cook.
01
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
02
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch, then remove and set aside.
03
Reduce heat to medium, add chopped onions to the pot, and cook until softened and translucent, about 8-10 minutes. Add minced garlic, paprika, and red pepper flakes (if using), cooking for another 1 minute until fragrant.
04
Return the browned beef to the pot. Stir in the crushed tomatoes and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 2 hours, or until the beef is very tender.
05
Stir in the fresh cilantro and parsley. Cook uncovered for an additional 10-15 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning as needed.
About This Recipe
Chashushuli is a classic Georgian beef stew, rich with tomatoes, onions, and fresh herbs. This hearty dish is perfect for a comforting dinner, offering deep flavors and tender meat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For deeper flavor, brown the beef thoroughly to create a good fond at the bottom of the pot. Deglaze with a splash of beef broth or red wine after browning the beef to incorporate these flavorful bits into the sauce.
Easy Substitutions
You can substitute beef chuck with beef stew meat. For a vegetarian version, use mushrooms and potatoes instead of beef, adjusting cooking time accordingly. Dried herbs can be used if fresh are unavailable, but use half the quantity.
Storage & Reheating
Store leftover Chashushuli in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve Chashushuli hot with a side of crusty bread or Georgian Shotis Puri for dipping. It pairs wonderfully with a simple rice pilaf or mashed potatoes. For a complete Georgian meal, offer it alongside a fresh cucumber and tomato salad.
Common Mistakes
Overcrowding the pot when browning the beef can lead to steaming instead of browning, resulting in less flavor. Brown the beef in batches. Not braising long enough will result in tough meat; ensure the beef is fork-tender before serving. Forgetting to adjust seasoning at the end can leave the dish bland, so always taste and add more salt or pepper if needed.
Frequently Asked Questions
What kind of beef broth should I use?
Use a good quality, low-sodium beef broth to control the overall saltiness of the dish.
Can I add other vegetables?
While not traditional, you could add bell peppers or carrots along with the onions for extra vegetables and flavor.
MORE TO KNOW
Chashushuli, meaning 'stewed meat' in Georgian, is a staple of Georgian cuisine known for its rich tomato base and aromatic fresh herbs. The slow braising process is key to achieving incredibly tender beef and allowing the flavors to meld beautifully. While paprika and red pepper flakes add warmth, the fresh cilantro and parsley are crucial for the dish's characteristic bright, herbaceous finish. Traditionally, Georgian cuisine often features a blend of herbs like fenugreek and savory, but this recipe uses readily available herbs to capture the essence of the dish.
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