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Beef has a solidity to it that makes it a great comfort food, and this Georgian beef stew dish combines this durable virtue with a fascinating flavor of tartness, a few crunchy walnuts, and the pleasant smoothness of onions. When combined, these ingredients make a stew that is very different from the typical one served in American homes. This mix of spices is quite different. You may not have some of these spices on hand, but the final dish is well worth going out of your way to get them.
I served it with rice and mushrooms, but other side dishes would go with it well. Go ahead and experiment by adding in some other vegetables or spices. This dish only gets better with time, and so it makes for an excellent leftover dish.
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I have adopted this recipe from that found within Please to the Table, The Russian Cookbook, by Anya von Bremzen.
- 3 onions
- 1 1/2 pounds beef, such as chuck roast
- salt, (to taste)
- pepper, (to taste)
- 1/4 teaspoon fenugreek
- 3 tablespoons olive oil
- 1 cup chopped walnuts
- 2 tablespoons tamarind concentrate or paste
- 2 1/2 tablespoons tomato paste
- 1/2 teaspoon hot Hungarian paprika
- 3/4 teapoon crushed coriander seeds
- 1 teaspoon dried tarragon
- 3 large cloves garlic
- sugar, (to taste)
- Heat oil in a large skillet over medium-high heat. Add in the chopped onions and chopped meat (1/2 inch cubes), and sauté until they begin to brown, for around 8 minutes.
- After having mixed these together so that they dissolve, add the tamarind paste, heated beef broth/stock, and tomato paste. Then add in the paprika, coriander seeds, fenugreek, tarragon, salt, and pepper.
- Reduce heat and simmer for 1 to 1 1/2 hours, or until the meat is appropriately tender. Add in the garlic, cilantro, and walnuts. If the stew looks too thick, add in some extra stock. Simmer for 15 minutes more.
© 2017 Ryan Thomas