Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!
- 1.25 lbs veal, beef, or lamb stew
- 2 medium onions finely chopped
- 2 medium tomatoes chopped
- 2 cloves garlic grated
- 1 cup chopped cilantro and/or parsley
Chashushuli Culinary Spice Kit
- Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory
- fresh bread or Georgian khachapuri [see notes]
- cucumber salad
- coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
- roasted eggplant cubes with farro or quinoa
In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
Add meat in one layer. If necessary, work in two batches for this first step.
Fry the meat until all sides have turned brown. Stir frequently.
Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.