Georgian-inspired beef stew

Georgian-inspired beef stew

Ingredients:

• • • Beef – 1.5 kg (3.3 lbs), cut into bite-sized cubes
    • Eggplants – 1 kg (2.2 lbs), sliced

   

• • • • Tomatoes – 1 kg (2.2 lbs), chopped

     

    • Onions – 300 g (10.6 oz), finely chopped
    • Garlic – 2 cloves, minced

• • • Coriander – 80 g (2.8 oz), freshly chopped
    • Tomato paste – 80 g (2.8 oz)

   

  • Black pepper – to taste

• • • Adjika – 2 tablespoons (a spicy Georgian seasoning paste)
    • Khmeli Suneli – 2 teaspoons (Georgian spice mix)
    • Sugar – 2 teaspoons (to balance the acidity of the tomatoes)

   

• • Salt – to taste

• Vegetable oil – for frying

Step-by-Step Instructions:

Step 1: Prepare the Eggplants

• Start by slicing the eggplants into medium-sized rounds. Sprinkle them generously with salt and allow them to sit for about 20-30 minutes. This helps to draw out the excess moisture and reduces any potential bitterness from the eggplants.
• After 30 minutes, rinse the eggplants under cold water and pat them dry with a paper towel.

Step 2: Sear the Beef

• • In a large pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until they are browned. Be sure not to overcrowd the pot, as this could cause the beef to steam rather than brown.
  • Once the beef is browned, remove it from the pot and set it aside. This step helps to lock in the juices and adds a rich flavor to the stew.

Step 3: Sauté the Onions and Garlic

• • In the same pot, add a little more oil if needed, and sauté the finely chopped onions over medium heat until they become soft and translucent, about 5-7 minutes.

• Add the minced garlic and cook for another minute until fragrant.

Step 4: Cook the Eggplants

• In a separate skillet, heat a bit of vegetable oil and fry the eggplant slices until they are golden brown on both sides. The eggplants should become soft and tender, absorbing the oil and developing a rich, roasted flavor.
• Once the eggplants are cooked, set them aside on a plate lined with a paper towel to drain any excess oil.

Step 5: Build the Stew

• • • Return the seared beef to the pot with the sautéed onions and garlic. Add the chopped tomatoes and tomato paste, stirring to combine. The tomato paste will give the stew a deep, concentrated flavor, while the fresh tomatoes add a bright acidity.
    • Stir in the adjika, Khmeli Suneli, sugar, and black pepper to taste. These spices will bring the signature flavors of Georgian cuisine to the dish. Adjust the heat with the adjika according to your preference—more adjika will add extra spice.

   

  • Pour enough water into the pot to cover the beef and tomatoes (about 1-1.5 cups). Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally to ensure nothing sticks to the bottom.

Step 6: Add the Eggplants

• • • After the beef has been simmering for about 1.5 hours and is starting to become tender, add the fried eggplants to the stew. Stir gently to incorporate the eggplants into the sauce without breaking them apart.
    • Continue to cook the stew for another 20-30 minutes until the beef is fully tender and the flavors have melded together. The eggplants should be soft and infused with the rich flavors of the stew.

Step 7: Finish the Stew

• • • Taste the stew and adjust the seasoning with salt and pepper if needed. For a touch of brightness, stir in half of the chopped fresh coriander.
    • Let the stew rest off the heat for about 10 minutes to allow the flavors to settle.

   

Step 8: Serve

• • Ladle the stew into bowls and garnish with the remaining fresh coriander. This hearty stew is best served with crusty bread, rice, or even over mashed potatoes to soak up the rich sauce.

Cooking Tips:

• • Beef Choice: Opt for a cut of beef that is ideal for slow cooking, such as chuck roast or beef stew meat. These cuts have a good amount of fat and connective tissue, which become tender when cooked slowly.

• Eggplant Preparation: Salting the eggplants before cooking helps to remove bitterness and reduces the amount of oil they absorb during frying. Don’t skip this step for the best texture and flavor.
• Spices: If you can’t find Khmeli Suneli or adjika, you can substitute with other spice blends like garam masala (for a slightly different but still aromatic flavor) or use a mix of chili paste and paprika in place of adjika.

Storage:

• • • Refrigeration: The beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it taste even better the next day.

   

• • Freezing: You can also freeze the stew for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it up on the stovetop over low heat until heated through.

Nutritional Facts (Per Serving):

• • • Calories: 350-400 kcal
    • Protein: 30-35 g

• • • Fat: 20-25 g
    • Carbohydrates: 12-15 g

   

  • Fiber: 4 g