Kharcho Stew with Mchadi

A rich and flavorful Georgian beef and rice stew, simmered with tomatoes, walnuts, and herbs, served with traditional simple Georgian cornbread (Mchadi) for a comforting meal.

• Prep: 30 min
• Cook: 1 hr 30 min
• Total: 2 hr
• Servings: 6
• Cuisine: Georgian
• Difficulty: Medium
• Cost: $6.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 2 pound beef chuck (boneless, cut into 1.5-inch cubes)
• 2 tablespoon vegetable oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 6 cup beef broth
• 1 can crushed tomatoes (15-ounce)
• 0.5 cup white rice (uncooked)
• 0.5 cup walnuts (finely ground)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon apple cider vinegar
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon fenugreek powder
• 0.25 teaspoon cayenne pepper
• 2 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 1.5 cup fine yellow cornmeal
• 1.5 cup warm water

Instructions

1. For the Kharcho Stew: Season the beef chuck cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until a nice crust forms, then remove and set aside.
2. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the paprika, ground coriander, fenugreek powder (if using), and cayenne pepper (if using). Cook for 30 seconds until fragrant.
4. Return the beef to the pot. Pour in the beef broth and crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is very tender.
5. Add the uncooked white rice and finely ground walnuts to the stew. Continue to simmer, uncovered, for 15-20 minutes, or until the rice is cooked and the stew has thickened. Stir occasionally to prevent rice from sticking.
6. Stir in 1/4 cup of chopped fresh cilantro and the apple cider vinegar. Taste and adjust seasoning with remaining salt and black pepper as needed.
7. For the Mchadi (Georgian Cornbread): While the stew is cooking, preheat oven to 400°F. In a bowl, combine the fine yellow cornmeal, 1/2 teaspoon of salt, and warm water. Mix until a thick, uniform dough forms. Let stand for 5 minutes.
8. Divide the dough into 6 equal portions and shape them into flattened discs, about 1/2-inch thick. Place on a lightly greased baking sheet.
9. Bake for 20-25 minutes, or until the Mchadi is golden brown and cooked through. Serve warm with the Kharcho Stew. Garnish the stew with extra fresh cilantro, if desired.

Notes

For an even richer flavor, you can toast the walnuts before grinding them. The vinegar helps to balance the richness of the stew. This stew is excellent leftover and can be frozen.

Nutrition (per serving)

• Calories: 650
• Protein: 48.9 g
• Carbohydrates: 53.1 g
• Fat: 28.5 g
• Fiber: 6.7 g
• Sodium: 1280 mg
• Saturated Fat: 9.1 g
• Sugar: 7.8 g
• Cholesterol: 120 mg