Chashushuli (Georgian Beef and Tomato Stew)

Ingredients

3 Tbsp. unsalted butter

2 small yellow onions, chopped (about

3 cups)

2 Tbsp. sunflower oil

1 Ib. boneless chuck roast, cut into

1¼-inch pieces

Ib. boneless beef short ribs, cut into 1¼-inch pieces

2 Tbsp. finely chopped garlic (about 6

garlic cloves), divided

2 tsp. ground blue fenugreek and Khmeli suneli

(optional) (see Note)

1 (28-oz.) can whole peeled tomatoes (undrained), crushed by hand

3 cups water or unsalted beef broth

2 tsp. kosher salt

1 to 2 jalapeño chiles, seeded, if desired, and finely chopped

6 cilantro sprigs plus ½ cup chopped fresh cilantro, divided, plus more for garnish, if desired

½ cup chopped fresh basil

¼ cup chopped fresh flat-leaf parsley

Creamy cooked polenta (optional)

Directions

1. Preheat oven to 350°F. Melt butter in a large Dutch oven over medium-low. Add onions, and cook, stirring often, until soft-ened, 6 to 8 minutes. Transfer onions to a small bowl; set aside. Add oil to Dutch oven, and increase heat to medium-high. Brown chuck roast and short ribs in 2 batches, flipping occasionally, until browned on all sides, 8 to 10 minutes per batch.

2. Return all meat to Dutch oven, and add onions, 1 tablespoon garlic, and blue fenugreek, if using. Cook, stirring often, until fragrant, about 1 minute. Add crushed tomatoes with juices, 3 cups water, and salt. Bring to a boil over medium-high.

Stir in jalapeños. Remove from heat. Tie together cilantro sprigs using kitchen twine, and add to Dutch oven.

3. Cover Dutch oven, and transfer to preheated oven. Roast, stirring occasionally. until meat is fork-tender, about 2 hours.

Remove from oven. Skim and discard oil that rises to the surface.

4. Discard cilantro sprigs. Stir in chopped cilantro, basil, parsley, and remaining 1 tablespoon garlic. Let stand 5 minutes.

Garnish with additional cilantro and serve with polenta, if desired. —CARLA CAPALBO.

ADAPTED FROM TASTING GEORGIA: A FOOD AND WINE JOURNEY IN THE CAUCASUS