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
- 1 cup broth
Chashushuli Culinary Spice Kit
- Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory
- fresh bread and 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.
- Garnish with remaining herbs.
- Serve with fresh bread and your preferred sides.
- Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.