This hearty Georgian-inspired beef stew is packed with flavors of tender beef, roasted eggplants, tomatoes, and a blend of aromatic spices such as Khmeli Suneli and adjika. It is a rich, savory dish with a beautiful combination of textures and flavors, perfect for a cozy family dinner. The eggplants add a creamy texture, while the tomatoes and tomato paste give the stew a deep, tangy flavor. The spices and fresh coriander elevate this dish, making it a warm, comforting meal that is perfect for any occasion. Serve it with fresh bread or rice to soak up the rich sauce. This dish is a great way to explore the vibrant flavors of Georgian cuisine.
Full Recipe:
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
Continued on the next page
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