Chashushuli

Active Time:

45 mins

Total Time:

2 hrs 50 mins

Servings:

6 servings

In this recipe for Chashushuli (Georgian beef and tomato stew), a bouquet of fresh cilantro, basil, and parsley infuses a mixture of canned tomatoes and beef with a gorgeous aroma. Cookbook author Carla Capalbo leans on two cuts — chuck roast and short ribs — to add depth and richness.

As the beef cooks slowly in a Dutch oven, it becomes incredibly tender. Some of the short ribs melt from having such a high marbling, while the chuck roast adds a notable meatiness. The sauce has a great tomato base flavor mixed with a brothy umami flavor from the beef and shot through with a delicate high note from the fresh herb sprigs that simmer with the stew in the oven. The added garlic, jalapeño peppers, and herbs at the end add another layer of flavor and brightens up the dish. Try serving the stew alongside polenta (a dead ringer for a traditional Georgian dish called elarji) for a complete meal, ot try serving the stew with fresh bread and a cucumber salad on the side.

Frequently asked questions

How do I make beef stew more flavorful?

Using flavorful cuts of beef such as chuck roast and short ribs will make your beef stew meatier and richer, but don’t stop there. Level up with homemade beef broth rather than store-bought. Adding a bevy of fresh herbs, as we’ve done here, along with complex, dried spices will build flavor. Salt the pot of stew generously, as salt brings out the flavor of all other ingredients.

Notes from the Food & Wine Test Kitchen

Blue fenugreek adds a rich, nutty, warm flavor. Find it at specialty spice stores or online at foodsofnations.com. If you’re unable to source it, omit it rather than substituting Indian fenugreek, which is more bitter and astringent.

Make ahead

You can make this entire dish in advance and freeze it for up to three months, making it perfect for meal prepping.

Suggested pairing

We recommend serving this with a spicy Georgian red, such as Orgo Saperavi.

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Ingredients

3 tablespoons unsalted butter
2 small yellow onions, chopped (about 3 cups)
2 tablespoons sunflower oil
1 pound boneless chuck roast, cut into 1 1/4-inch pieces
1 pound boneless beef short ribs, cut into 1 1/4-inch pieces
2 tablespoons finely chopped garlic (about 6 garlic cloves), divided
2 teaspoons ground blue fenugreek (optional) (see Note)
1 (28-ounce) can whole peeled tomatoes (undrained), crushed by hand
3 cups water or unsalted beef broth
2 teaspoons kosher salt
1 to 2 jalapeño chiles, seeded, if desired, and finely chopped
6 cilantro sprigs plus 1/2 cup chopped fresh cilantro, divided, plus more for garnish, if desired
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Creamy cooked polenta (optional)

Directions

Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-low. Add onions, and cook, stirring often, until softened, 6 to 8 minutes. Transfer onions to a small bowl; set aside. Add oil to Dutch oven, and increase heat to medium-high. Brown chuck roast and short ribs in 2 batches, flipping occasionally, until browned on all sides, 8 to 10 minutes per batch.
Return all meat to Dutch oven, and add onions, 1 tablespoon garlic, and blue fenugreek, if using. Cook, stirring often, until fragrant, about 1 minute. Add crushed tomatoes with juices, 3 cups water, and salt. Bring to a boil over medium-high. Stir in jalapeños. Remove from heat. Tie together cilantro sprigs using kitchen twine, and add to Dutch oven.
Cover Dutch oven, and transfer to preheated oven. Roast, stirring occasionally, until meat is fork-tender, about 2 hours. Remove from oven. Skim and discard oil that rises to the surface.
Discard cilantro sprigs. Stir in chopped cilantro, basil, parsley, and remaining 1 tablespoon garlic. Let stand 5 minutes. Garnish with additional cilantro and serve with polenta, if desired.