Tart Georgian Beef Stew Recipe
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. These ingredients combined together make this a stew that is very different from the typical one that one might find in an American home. The mix of spices is quite different and often requires a degree of substitution given the wide variety of particular spices that the average kitchen might not have, but the final dish is well worth it. I personally served it with rice and mushrooms, but other side dishes would go with it well. And it would be easy to add in some additional vegetables or desired foods into the main meal.
This dish only gets better with time, and so it makes for an excellent leftover dish.
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
- 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, around 8 minutes.
- Add the tamarind paste, heated beef broth/stock, and tomato paste, after having mixed these together so that they dissolve. Then add in the paprika, coriander seeds, fenugreek, tarragon, and salt and pepper.
- Reduce heat and simmer for 1 - 1 1/2 hours, or until the meat is appropriately tender. If the stew looks too think add in some extra tablespoons of stock. Add in the garlic, cilantro, and walnuts. Simmer for 15 minutes more.
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