Georgian Beef & Walnut Stew

Name: Georgian Beef & Walnut Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: Georgian
Ingredients: 2 tablespoon olive oil; 2.5 pound beef chuck roast (cut into 1 1/2-inch cubes); 1 yellow onion (large, chopped); 4 clove garlic (minced); 28 ounce crushed tomatoes; 4 cup beef broth; 0.5 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); 2 teaspoon ground coriander; 1 teaspoon ground fenugreek; 1 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.5 cup walnuts (finely ground); 2 tablespoon red wine vinegar; 1.5 cup white rice (uncooked); 3 cup water; 1.5 teaspoon salt; 0.5 teaspoon black pepper

A robust and warming beef stew, slow-cooked with aromatic spices, fresh herbs, and ground walnuts, creating a deeply savory and satisfying meal for cold weather.

Prep: 20 min
Cook: 2 hr 30 min
Total: 2 hr 50 min
Servings: 8
Cuisine: Georgian
Difficulty: Medium
Cost: $4.88/serving

Dietary

Gluten-Free
Dairy-Free
Egg-Free
High-Protein

Ingredients

2 tablespoon olive oil
2.5 pound beef chuck roast (cut into 1 1/2-inch cubes)
1 yellow onion (large, chopped)
4 clove garlic (minced)
28 ounce crushed tomatoes
4 cup beef broth
0.5 cup fresh cilantro (chopped)
0.25 cup fresh parsley (chopped)
2 teaspoon ground coriander
1 teaspoon ground fenugreek
1 teaspoon paprika
0.5 teaspoon cayenne pepper
0.5 cup walnuts (finely ground)
2 tablespoon red wine vinegar
1.5 cup white rice (uncooked)
3 cup water
1.5 teaspoon salt
0.5 teaspoon black pepper

Instructions

Season beef chuck roast cubes generously with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
Reduce heat to medium. Add 1 chopped yellow onion to the pot and sauté for 5-7 minutes until softened and translucent. Add 4 minced garlic cloves, 1 teaspoon ground fenugreek (if using), 2 teaspoons ground coriander, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
Return the beef to the pot. Stir in 1 (28 ounce) can crushed tomatoes and 4 cups beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Reduce heat to low, cover, and simmer for 2 hours, or until beef is very tender.
After 2 hours, stir in 1/2 cup finely ground walnuts, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh cilantro. Stir in 2 tablespoons red wine vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, uncovered, for another 15 minutes to allow flavors to meld.
While the stew simmers during the last 15 minutes, prepare the white rice: Combine 1 1/2 cups white rice, 3 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Serve the Georgian Beef & Walnut Stew hot over the prepared white rice, garnished with additional fresh cilantro if desired.

Notes

This stew develops more flavor overnight, making it excellent for leftovers. Adjust cayenne pepper to your family's preferred spice level.

Nutrition (per serving)

Calories: 590
Protein: 49.8 g
Carbohydrates: 38.2 g
Fat: 28.5 g
Fiber: 6.1 g
Sodium: 780 mg
Saturated Fat: 9.2 g
Sugar: 5.1 g
Cholesterol: 135 mg