Georgian: Kharcho (Beef Stew)

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

(serves 4)

This beloved stew is very popular in both Georgia and regions of the former Soviet Union. What makes this stew special is the liberal use of tkemali sauce, a pungent, sweet-sour, aromatic and flavorful sauce made with plums. The secret ingredient in this stew is utskho suneli (a.k.a blue fenugreek) which is native to the mountains of northern Georgia. Utskho suneli offers a milder, sweeter, and less bitter taste compared to regular fenugreek, with notes of maple and celery.

Ingredients:

• 3-4 saffron threads (or sub ¼ teaspoon ground turmeric)
• 3 lb beef stew meat
• 4 tablespoons coconut oil
• 2 medium onions, chopped
• 2 celery ribs, finely chopped
• 12 garlic cloves
• 4 cups beef broth (or 4 teaspoons beef base dissolved in water)
• 28 oz can diced tomatoes
• 1 teaspoon ground coriander seeds
• 1 teaspoon smoked paprika
• Pinch ground cloves
• 2 dry bay leaves
• ½ cup walnuts
• 1 tablespoon utskho suneli (blue fenugreek spice mix)
• ¼ cup fresh parsley, chopped, plus more to serve
• ¼ cup fresh dill, chopped, plus more to serve
• salt and pepper (to taste)
• Pomegranate seeds (“arils”) for garnish

For the tkemali (sour plum sauce):

• 2 pounds red plums (not too ripe)
• 1 cup pomegranate juice
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 teaspoons ground coriander
• ½ teaspoon hot pepper flakes
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• 2 teaspoons khmeli suneli
• 5 tablespoons fresh cilantro, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 2 teaspoons fresh mint leaves, finely chooped
• ½ teaspoon salt, or more, to taste
• 1 tablespoon sugar (or agave nectar)
• 2 tablespoons fresh lemon juice, or more (to taste)

Procedure:

1. Soak saffron in a little warm water; set aside
2. Brown beef in skillet with coconut oil, transfer to soup pot
3. Add onion to skillet and saute until soft (about 5 minutes), add celery and garlic, saute briefly (about 1 minute); transfer to soup pot
4. Add broth and canned tomatoes 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 tkemali sauce: cook plums in boiling water to cover for 30 seconds; drain, rinse with cold water, pull off skins, remove stones
7. Combine plums, pomegranate juice, olive oil, vinegar, garlic, coriander, pepper flakes, black pepper, cumin, and khmeli suneli in a saucepan; simmer until plums are very soft (about 5 minutes)
8. Puree mixture in a food processor; add cilantro, dill, and mint, pulse to combine
9. Return sauce to saucepan, simmer until thickened (about 5 minutes)
10. Adjust seasoning: add salt, sugar, lemon juice and/or vinegar to taste
11. Make the walnut sauce: add the walnuts, utskho suneli, and ½ cup warm water to a food processor; blend until smooth
12. When the beef is tender, stir in the walnut sauce and saffron water; cook until the broth has thickened slightly (about 10 minutes)
13. Remove from heat; stir in 2 tablespoons (or more) of tkemali sauce
14. Adjust the seasoning: add salt and pepper if needed; let sit for another 10 minutes before serving
15. Garnish with pomegranate seeds, parsley, and dill; serve with rice

Note: Tkemali sauce can be stored in a covered jar in the fridge for at least 2-3 months if you top off the sauce with 1-2 teaspoons of olive oil.