Description
Braised beef slowly cooked with tomatoes, peppers, butter, herbs, and warm spices until tender and rich.
Ingredients
Scale
- 1.3 lb beef, boneless chuck or sirloin, cut into bite-size pieces
- 1 medium onion, sliced
- 2 medium tomatoes, diced
- 1 bell pepper, sliced
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 1 teaspoon khmeli-suneli seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup hot water
- 3 garlic cloves, minced
- Fresh cilantro and parsley, chopped
- Flatbread or lavash, for serving
Instructions
- Heat a large skillet with oil and brown the beef until juices evaporate.
- Add onion and cook until softened.
- Stir in bell pepper and cook briefly.
- Add tomatoes, butter, tomato paste, spices, salt, and pepper.
- Pour in hot water, cover, and simmer on low for 1½ hours.
- Add garlic and herbs, cook 1–2 minutes, then remove from heat.
Notes
- Chuck roast becomes very tender during slow cooking.
- Add hot water if the sauce thickens too much.
- Leftovers keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Georgian
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 4
- Sodium: 620
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 110