A Crimson Caucasus Classic: Hearty Georgian Beef & Beet Stew (Chakondrili)
Details
Earthy beets and rich beef, slow-cooked into a garlicky, ruby-red masterpiece.
Ingredients
Instructions
Sear the Beef
Season the beef cubes generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot, and brown on all sides. Remove the seared beef and set it aside.
Sauté the Aromatics
Reduce the heat to medium, add the chopped onions to the same pot, and cook until soft and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and optional chili pepper, and cook for another minute until fragrant.
Combine and Simmer
Return the seared beef to the pot. Pour in the white wine to deglaze, scraping the bottom of the pot clean. Bring to a simmer and cook for a few minutes to allow the alcohol to evaporate.
Add Beets and Slow Cook
Add the grated beets to the pot and stir everything together. Add enough water or beef broth to just cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 2 to 2.5 hours, or until the beef is fork-tender. Check occasionally and add more liquid if it becomes too dry.
Finish with Herbs
Once the beef is tender, turn off the heat. Stir in the freshly chopped cilantro, parsley, and dill. Let the stew sit for 10 minutes, covered, to allow the flavors to meld.
Serve
Taste and adjust seasoning with salt and pepper. Serve hot, traditionally with fresh Georgian bread to soak up the delicious, garlicky sauce.
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