Georgian: Kharcho (Beef Stew)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

This beloved beef stew is very popular in both Georgia and other regions of the former Soviet Union. There many regional variations of this stew, some with a lot of vegetables, others that are mostly meat and broth. Sometimes, rice is added to the stew during cooking; other times, rice or polenta is served on the side. But what makes all of these variations distinctly Georgian is the liberal use of tkemali sauce, a pungent, sweet-sour, aromatic and flavorful sauce made with plums. While this sauce is difficult to find, it can easily be made from scratch (see recipe).

Ingredients:

• 3-4 saffron threads (or sub ¼ teaspoon ground turmeric)
• 1½ lb beef stew meat
• 2 tablespoons coconut oil
• 2 medium onions, chopped
• 12 garlic cloves
• 1 large carrot, diced
• 2 celery ribs, diced
• 2 cups cabbage, shredded
• 3 cups beef broth (or 4 teaspoons beef base dissolved in water)
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground cloves
• 2 dry bay leaves
• ½ cup walnuts
• 28 oz can diced tomatoes
• 1 sweet red pepper, diced
• 4 tablespoons tkemali sauce (see recipe) 
• salt and pepper (to taste)
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped, plus more for garnish
• Pomegranate seeds (“arils”) for garnish

Procedure:

1. Soak saffron in a little warm water; set aside
2. Brown beef in skillet with oil, transfer to soup pot
3. Add onion to skillet and saute until soft (about 5 minutes), add garlic, saute briefly (about 1 minute); transfer to soup pot
4. Add carrots, celery, cabbage, and broth to soup pot and bring to a boil
5. Add coriander seeds, paprika, ground cloves, and bay leaves; reduce heat, cover and simmer until beef is tender (about 1 hour)
6. Make the walnut sauce: add the walnuts, utskho suneli, and ½ cup warm water to a food processor; blend until smooth
7. When the beef is tender, add canned tomatoes and red pepper; bring stew back to boil
8. Stir in the walnut sauce and saffron water; cook until the broth has thickened slightly (about 5 minutes)
9. Remove from heat; stir in dill, parsley, and tkemali sauce (see recipe) 
10. Adjust the seasoning: add salt and pepper if needed; add more tkemali sauce if desired; let sit for another 5 minutes before serving
11. Garnish with parsley and pomegranate seeds; serve with rice