Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Chashushuli (Georgian Beef and Tomato Stew)

    -

    portions

    2 hours 50 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    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)

    Instructions

    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.

    Nutrition

    Taille de Portion

    -

    Calories

    620 kcal

    Lipides Totaux

    41 g

    Lipides Saturés

    18 g

    Lipides Insaturés

    0 g

    Acides Gras Trans

    -

    Cholestérol

    158 mg

    Sodium

    673 mg

    Glucides Totaux

    23 g

    Fibres Diététiques

    4 g

    Sucres Totaux

    9 g

    Protéines

    42 g

    -

    portions

    2 hours 50 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

    Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Conditions • Confidentialité • FAQ

    • Make primary photo
    • Delete photo

    Ingrédients

    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)

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    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.