Spicy Georgian Beef and Tomato Stew

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This hearty Georgian beef and tomato stew is layered with warm spices, sweet tomatoes, and a slow-cooked depth that makes it a beloved comfort dish across the Caucasus. Tender chunks of beef simmer in a rich, slightly fiery tomato sauce scented with coriander, garlic, and blue fenugreek. It is traditionally served with mchadi cornbread or crusty bread to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 24 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Beef

• 2 lbs beef chuck, trimmed and cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp sunflower oil or clarified butter

For the Aromatics and Spices

• 2 large yellow onions, finely chopped
• 6 cloves garlic, minced
• 1-2 red chili peppers, finely chopped (adjust to taste)
• 1 tsp ground coriander
• 1 tsp blue fenugreek (utskho suneli)
• 1/2 tsp ground cumin
• 1/4 tsp dried marigold petals (optional)

For the Tomato Sauce and Finish

• 1 tbsp tomato paste
• 4 medium ripe tomatoes, grated (or 1 can 14 oz crushed tomatoes)
• 2 bay leaves
• 1 1/2 cups beef stock or water
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil

Directions

1. Pat the beef cubes dry with paper towels, then season with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat until shimmering.
2. Sear the beef in batches, turning to brown all sides, about 2-3 minutes per batch. Transfer the browned beef to a plate and set aside; do not crowd the pan.
3. Reduce heat to medium and add the chopped onions to the same pot. Cook, stirring occasionally, until softened and golden, about 8-10 minutes, scraping up any browned bits from the bottom.
4. Add the minced garlic, tomato paste, and chopped chili peppers. Stir and cook for 2 minutes until fragrant and the paste darkens slightly.
5. Stir in the grated tomatoes, ground coriander, blue fenugreek, cumin, and marigold petals. Cook for 5-7 minutes, until the mixture thickens and the oil begins to separate at the edges.
6. Return the beef and any juices to the pot. Add the bay leaves and beef stock, stir well, bring to a boil, then reduce heat to low and cover.
7. Simmer gently for 75-90 minutes, stirring every 20 minutes, until the beef is fork-tender and the sauce is rich and thickened. Add a splash of water if it reduces too quickly.
8. Remove the bay leaves. Stir in the fresh cilantro and basil, then taste and adjust salt and chili to your preferred heat level.
9. Let the stew rest off the heat for 10 minutes before serving. Serve hot in bowls with plenty of crusty bread or Georgian cornbread on the side.

Cook’s Notes

• Browning the beef in batches is essential for deep flavor; do not overcrowd the pan or the meat will steam instead of sear.
• Blue fenugreek (utskho suneli) gives the stew its signature earthy, slightly maple-like aroma; do not skip it if possible, though regular fenugreek works in a pinch.
• The stew tastes even better the next day as the spices meld; reheat gently with a splash of stock.
• For a milder version, remove the chili seeds or use just one small pepper. For authentic heat, stir in a teaspoon of adjika paste with the tomatoes.
• If using fresh tomatoes, grate them cut-side down on a box grater and discard the skins for a smooth, silky sauce.

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