Chashushuli Recipe: Georgian Beef and Tomato Stew

This chashushuli recipe turns beef, onions and tomatoes into a thick, herb-scented Georgian stew. The meat simmers gently until tender, while the tomatoes reduce to a sauce that coats rather than floods the pieces. Garlic and fresh coriander bring a sharper finish to the long-cooked base. Plan about two and a half hours, though tougher beef may need longer; tenderness is the real endpoint. This home-kitchen version uses beef chuck and a heavy covered pot, with only a little water added if the bottom begins drying out. Serve it hot with bread to gather the sauce, and choose the chili quantity according to its heat rather than treating every fresh pepper as interchangeable.

Let beef tenderness control the braise

Choose chuck or another stewing cut with connective tissue. Lean steak can become dry during this long simmer. Cutting evenly sized pieces keeps the texture more consistent, and browning in batches leaves room for moisture to evaporate.

Tomatoes differ in water content. Keep the lid on while the beef softens, then uncover to reduce if the stew is loose. Khmeli suneli is a Georgian spice blend whose ingredients vary; use a modest amount and let garlic, tomatoes and fresh herbs remain distinct.

Recipe at a glance

Yield: 4 servings. Active preparation: about 25 minutes. Cooking: about 120 minutes. Total elapsed time: about 145 minutes.

How to make chashushuli: georgian beef and tomato stew

How to tell when it is ready

The beef separates under gentle fork pressure and the sauce clings to it without a watery pool.

Tips

• Brown in batches to avoid steaming the beef.
• Keep a gentle simmer rather than a vigorous boil.
• Stir into the bottom corners of the pot during the braise.
• Add herbs at the end to retain their fresh aroma.

Troubleshooting

• Chewy beef: continue simmering; tomato sauce can look finished before chuck is tender.
• Watery stew: uncover only after the beef softens and reduce gently.
• Scorching base: lower the heat and add a small splash of water; do not stir black burnt residue into the sauce.

Substitutions

• Use 900 g ripe chopped tomatoes instead of canned; allow extra reduction if watery.
• Omit khmeli suneli if unavailable; the result will be less spiced but still balanced.

Variations

• Add one diced sweet pepper with the onions for a vegetable-rich variation.
• Use half the chili for a gentler stew and serve more chili separately.

Serving suggestions

• Serve with crusty bread or Georgian-style flatbread.
• Add a cucumber and tomato salad.
• Offer fresh herbs at the table.
• Spoon over plain rice if a more substantial plate is wanted.

Make ahead

Cook the stew a day ahead without fresh herbs. Chill promptly, reheat thoroughly and add freshly chopped herbs before serving.

Storage

Refrigerate in shallow covered containers for 3–4 days. Freeze for up to 3 months for quality. Thaw refrigerated, then reheat gently with a splash of water to at least 74°C/165°F.

Food safety

Handle raw beef separately from salad ingredients. Divide the hot stew into shallow containers and refrigerate within 2 hours, or 1 hour above 32°C/90°F. Reheat leftovers thoroughly.