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Shashushuli (Chashushuli)

Shashushuli (or Chashushuli, from the Georgian word for "stewed") is a classic Georgian beef stew braised with generous amounts of onions, tomatoes, fragrant spices, and a mountain of fresh herbs.

Ingredients​

  • Beef chuck (or veal/stewing beef): 800g (cut into bite-sized 3 cm cubes)
  • Yellow onions: 3 large (thinly sliced)
  • Garlic: 4-5 cloves (finely minced)
  • Canned crushed tomatoes (or peeled ripe tomatoes): 400g (1 can)
  • Tomato paste: 2 tbsp
  • Dry white wine: 100ml
  • Butter: 30g
  • Vegetable oil: 2 tbsp
  • Water (or beef broth): 150ml (as needed)
  • Blue fenugreek (utskho suneli): 1 tsp
  • Ground coriander seeds: 1 tsp
  • Dried summer savory (kondari) or khmeli suneli: 1/2 tsp
  • Red pepper flakes (or Georgian adjika / fresh hot green chili): 1 tsp (to taste)
  • Bay leaves: 2
  • Fresh cilantro (coriander): 1 large bunch (chopped)
  • Fresh parsley: 1/2 bunch (chopped)
  • Fresh purple basil (or sweet basil): 3-4 sprigs (chopped)
  • Salt: to taste
  • Black pepper: to taste

Method​

  1. Cut the beef into 3 cm cubes. Season lightly with salt and black pepper.
  2. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil and butter over medium-high heat.
  3. Add the beef cubes and sear for 5-7 minutes until lightly browned on all sides.
  4. Add the thinly sliced onions, lower heat to medium-low, cover with a tight lid, and let the beef and onions cook in their own released juices for 25-30 minutes, stirring occasionally.
  5. Pour in the dry white wine and let it simmer uncovered for 3-4 minutes to allow the alcohol to evaporate.
  6. Add the tomato paste, crushed tomatoes, bay leaves, blue fenugreek, ground coriander, summer savory (or khmeli suneli), and red pepper flakes (or adjika). Stir well to combine.
  7. Add water or broth just enough to barely cover the meat. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45-60 minutes until the beef is meltingly tender.
  8. Uncover and simmer for 5-10 minutes if needed to reduce the sauce to a rich, thick consistency.
  9. Stir in the minced garlic, chopped fresh cilantro, parsley, and basil. Taste and adjust salt and pepper if needed.
  10. Turn off the heat, cover the pot, and let it rest for 5 minutes before serving to allow the fresh herbs and garlic aromas to infuse into the sauce.
  11. Serve hot with warm crusty Georgian bread (shotis puri) or mashed potatoes.