Chashushuli
7 servings
60 minutes
Diced beef is stewed until done with onions and herbs, and then combined with tomatoes and stewed again for some time. Do not try to add tomatoes earlier: this will increase the cooking time.
Calories302.1kcal
Proteins28.3grams
Fats18.1grams
Carbohydrates7.2grams
1
Cut the meat into small cubes.
- Beef: 1 kg
2
Chop the onion, garlic, and herbs finely.
- Onion: 250 g
- Garlic: 2 cloves
- Cilantro: 1 bunch
- Basil: 1 bunch
3
Cut the tomatoes in half (crosswise), squeeze out the liquid, and chop finely.
- Tomatoes: 350 g
4
Put meat and onion in a pot. Add 0.5 cup of water. Stew until the meat is tender. Gradually add hot water.
- Beef: 1 kg
- Onion: 250 g
- Bay leaf: 2 pieces
5
Add tomatoes to the almost ready meat and continue to stew until done. Add herbs, garlic, spices, salt, and pepper. Let it simmer for another 10 minutes. Remove from heat, cover with a lid, and let it rest for 10-15 minutes.
- Tomatoes: 350 g
- Cilantro: 1 bunch
- Garlic: 2 cloves
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Saffron: 0.5 teaspoon
- Salt: to taste
- Ground red pepper: to taste
