Chashushuli is a hearty Georgian stew that brings bold flavors and tender meat to the table. Originating from the Caucasus region, this dish combines juicy beef with aromatic spices and fresh tomatoes, creating a rich and satisfying meal perfect for any occasion. Its name translates to “meat stew,” but the vibrant taste and comforting texture make it much more than that.
We love how simple ingredients come together to create a dish that’s both rustic and refined. Whether you’re looking to explore Georgian cuisine or just want a delicious stew to warm up your evenings, Chashushuli is a fantastic choice. Let’s dive into this traditional recipe and discover how to make it right in our own kitchen.
Ingredients
To craft an authentic Chashushuli, we gather fresh and vibrant ingredients that balance bold flavors with tender textures. Below is a detailed list that categorizes everything we need for this traditional Georgian stew.
Meat and Vegetables
We start with the core components that define the hearty base of our stew:
- Beef chuck or stew meat — 1.5 pounds, cut into 1-inch cubes
- Onions — 2 medium, finely chopped
- Ripe tomatoes — 4 large, peeled and diced
- Garlic cloves — 3, minced
- Bell peppers (red or green) — 2, seeded and sliced into thin strips
Spices and Herbs
These spices and herbs bring the characteristic warmth and aromatic complexity that Chashushuli is known for:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground coriander | 1 teaspoon | adds citrusy undertones |
| Red chili flakes | 1/2 teaspoon | adjust to heat preference |
| Bay leaves | 2 | whole for simmering |
| Fresh parsley | 1/4 cup, chopped | for garnish |
| Fresh cilantro | 1/4 cup, chopped | optional garnish |
Additional Ingredients
These items enhance the texture and flavor profile of our stew while ensuring a rich and satisfying finish:
- Vegetable or beef broth — 1 cup, to deepen the stew’s flavor
- Sunflower or vegetable oil — 3 tablespoons, for sautéing
- Salt — to taste
- Black pepper — freshly ground, to taste
- Tomato paste — 2 tablespoons, for intensified tomato richness
Equipment Needed
To prepare an authentic Chashushuli, having the right equipment helps us achieve the perfect texture and flavor. Here is a detailed list of essential tools and utensils for a smooth cooking process.
Essential Cookware
- Heavy-bottomed pot or Dutch oven
This is crucial for even heat distribution, allowing the beef chuck to brown beautifully and the stew to simmer slowly without burning.
- Sharp chef’s knife
For precise chopping of onions, tomatoes, bell peppers, and garlic. Sharp knives make prep faster and safer.
- Cutting board
A sturdy, preferably wooden or plastic cutting board to handle the vegetable and meat prep.
Additional Kitchen Tools
- Wooden spoon or heat-resistant spatula
To stir the stew gently without scratching the cookware and to deglaze the pot.
- Measuring spoons and cups
For accurately adding spices, herbs, broth, and other ingredients.
- Ladle
To serve the stew neatly once it’s ready.
- Strainer or sieve
Optional but helpful if we want to remove any tomato skins or seeds from fresh tomatoes for a smoother texture.
| Equipment | Purpose |
|---|---|
| Heavy-bottomed pot | Even cooking and slow simmering |
| Sharp chef’s knife | Precise chopping of meat and vegetables |
| Cutting board | Safe and clean surface for ingredient prep |
| Wooden spoon | Stirring and deglazing |
| Measuring spoons/cups | Accurate measurement of spices and liquids |
| Ladle | Serving the stew |
| Strainer (optional) | Smoother tomato texture |
Prep Work
Proper prep work is essential to create a flavorful and authentic Chashushuli. By preparing ingredients carefully, we ensure even cooking and rich, balanced taste throughout this traditional Georgian stew.
Preparing the Meat
The foundation of a great Chashushuli is the beef chuck. We start by trimming excess fat and cutting the meat into uniform cubes about 1 to 1.5 inches each. This size helps the beef cook evenly and remain tender.
Before cutting, we pat the beef dry with paper towels to encourage better browning during cooking. Browning the meat deeply adds rich flavor and a more complex stew base.
| Step | Detail |
|---|---|
| Trim fat | Remove visible excess fat |
| Dry | Pat meat dry with paper towel |
| Cut size | 1 to 1.5 inch cubes |
Chopping Vegetables
Next, we prepare the fresh vegetables which provide sweetness and aroma to the stew.
- Onions: Peel and slice into thin half-moons for even caramelization.
- Tomatoes: Core and roughly chop or crush for a rustic texture in the sauce.
- Garlic: Peel and mince finely to infuse subtle pungency.
- Bell peppers: Deseed and cut into medium strips to maintain texture.
Ensuring even sizing helps the vegetables cook consistently. We use a sharp chef’s knife and a sturdy cutting board for clean and safe cuts.
Measuring Spices
Precision in seasoning is key for authentic Chashushuli flavor. We measure spices and herbs carefully to balance the earthy, warm, and slightly spicy notes.
| Spice / Herb | Measurement | Purpose |
|---|---|---|
| Ground coriander | 1 teaspoon | Adds citrusy warmth |
| Red chili flakes | ¼ teaspoon | Provides gentle heat |
| Bay leaves | 2 leaves | Imparts subtle herbal aroma |
| Fresh parsley | 2 tablespoons chopped | Adds freshness and color |
| Fresh cilantro | 1 tablespoon chopped | Brings bright herbal accents |
| Salt | To taste | Enhances natural flavors |
| Black pepper | ½ teaspoon | Adds depth and mild spiciness |
By preparing the meat, vegetables, and spices thoughtfully, we set the stage for a perfectly balanced and richly flavored Chashushuli stew.
Cooking Instructions
Follow these detailed steps to prepare an authentic and flavorful Chashushuli stew. Each phase builds layers of bold taste and tender texture that define this classic Georgian dish.
Browning the Meat
- Heat 3 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the cubed beef chuck, ensuring not to overcrowd the pan to get an even sear.
- Brown the meat in batches if necessary, cooking each side for about 3-4 minutes until deeply caramelized and golden brown.
- Remove the browned beef and set it aside on a plate.
Browning the meat properly creates the rich umami base essential for authentic Chashushuli.
Cooking the Onions and Tomatoes
- In the same pot, reduce the heat to medium and add the chopped onions.
- Sauté the onions for 5-7 minutes until soft and translucent, stirring frequently to avoid burning.
- Add the chopped bell peppers and continue sautéing for another 3 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the fresh tomatoes and tomato paste. Stir to combine evenly.
- Cook this mixture down for 10-12 minutes, allowing the tomatoes to break down and thicken the sauce.
“This step develops the vibrant base of flavors and the characteristic rich tomato sauce of Chashushuli.”
Simmering the Stew
- Return the browned beef to the pot, mixing it gently with the tomato and onion sauce.
- Pour in 2 cups of beef broth or water to cover the ingredients about halfway.
- Add ground coriander, red chili flakes, bay leaves, salt, and black pepper as detailed in the ingredient list.
- Bring the stew to a boil, then reduce heat to low and cover with a lid.
- Let it simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Check the meat tenderness after 90 minutes. It should be fork-tender and infused with spice aromas.
Simmering low and slow allows the meat to become tender and the spices to meld perfectly.
Final Seasoning and Adjustments
- Remove the bay leaves from the stew.
- Taste the Chashushuli and adjust seasonings — add more salt, pepper, or chili flakes as desired.
- Stir in freshly chopped parsley and cilantro to brighten the flavors.
- If the sauce is too thick, add a little hot broth or water to loosen it to your preferred consistency.
- Let the stew rest covered off the heat for 10 minutes before serving.
| Ingredient | Purpose | Timing |
|---|---|---|
| Beef chuck | Main protein, browned for flavor | First step |
| Onions | Base aromatic, softened | After meat browning |
| Tomatoes & paste | Sauce base, adds acidity and body | After onions |
| Spices & herbs | Build depth and authentic taste | During simmer |
| Fresh parsley/cilantro | Final fresh flavor enhancer | Last step |
We recommend serving Chashushuli hot with fresh bread or traditional Georgian sides to savor its rich, hearty flavors.
Serving Suggestions
To enjoy Chashushuli at its best, we recommend several classic and complementary serving options that highlight the stew’s rich flavors and tender textures.
Traditional Accompaniments
- Serve Chashushuli hot with a side of fresh crusty Georgian bread such as puri to soak up the vibrant tomato sauce.
- Pair the stew with steamed or buttery mashed potatoes for a hearty base that balances the spiciness and acidity.
- Enjoy alongside white rice or polenta to add a creamy texture that complements the robust meat flavors.
Fresh Garnishes
- Add a sprinkle of chopped fresh parsley or cilantro on top just before serving for a burst of fresh herbaceous aroma.
- Offer lemon wedges on the side to brighten the flavors with an optional acidic squeeze.
- Include a dollop of plain yogurt or sour cream for a cool and creamy contrast that soothes the palate.
Side Dishes to Elevate the Meal
| Side Dish | Description | Preparation Tips |
|---|---|---|
| Georgian Pickled Veggies | Crisp cucumbers, tomatoes, or peppers pickled with garlic and herbs | Prepare ahead for a tart, refreshing bite |
| Sautéed Spinach | Quickly sautéed with garlic and olive oil, lightly seasoned | Use fresh spinach for vibrant color |
| Roasted Root Vegetables | Carrots, beets, and potatoes roasted with herbs and garlic | Roast until tender and caramelized |
Beverage Pairings
- Pair with a dry red wine like Saperavi from Georgia to complement the stew’s deep, savory profile.
- For a non-alcoholic option, choose pomegranate juice or herbal iced tea for a refreshing contrast.
“Chashushuli is a dish that invites sharing and warmth—serving it with these sides enhances both flavor and experience, making every meal memorable.”
By combining these serving ideas, we create a well-rounded meal that captures the true essence of this Georgian classic.
Make-Ahead Tips
Preparing Chashushuli in advance not only saves time but also enhances the stew’s rich flavors, allowing the spices and tender beef to meld beautifully. Here are our top make-ahead tips to get the best results:
1. Cook and Cool Completely
After simmering, let the stew cool down to room temperature before refrigerating. This step helps preserve texture and flavor. Avoid sealing warm stew in airtight containers immediately to prevent condensation and sogginess.
2. Store Properly
Place the cooled Chashushuli in an airtight container or heavy-duty resealable bag. Label it with the date for freshness tracking. It will keep well in the refrigerator for up to 3 days, or freeze for up to 3 months.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Use airtight containers, cool before storing |
| Freezer | Up to 3 months | Thaw overnight in fridge before reheating |
3. Reheating Tips for Best Flavor
Reheat the stew gently over low-medium heat on the stovetop. Stir occasionally to ensure even heating. If thickened too much during refrigeration or freezing, add a splash of water or beef broth to restore the ideal simmering consistency.
“Slow and steady reheating keeps the beef tender and the sauce full-bodied,” we always say for dishes like Chashushuli.
4. Enhance Flavors After Reheating
Once reheated, freshen the dish by stirring in chopped fresh herbs such as parsley or cilantro. A squeeze of lemon juice or a dollop of yogurt adds brightness that revitalizes the stew’s complex taste profile.
5. Prep Components Ahead
If you prefer to cook fresh when serving, prepare the ingredients ahead. Chop vegetables, trim beef, and measure spices in advance. Store each separately in airtight containers in the refrigerator. This streamlines cooking and ensures a smooth, quick finish.
By following these Make-Ahead Tips, we can enjoy piping hot, flavorful Chashushuli with minimal effort on busy days while maintaining its authentic taste and satisfying texture.
Storing and Reheating
Proper storing and reheating of Chashushuli ensures the stew retains its rich flavors and tender texture, allowing us to enjoy this traditional Georgian dish even days after cooking.
Storing Chashushuli
- Allow the Chashushuli to cool completely at room temperature for about 30 minutes after cooking.
- Transfer the stew into airtight containers to prevent moisture loss and flavor absorption from other foods.
- Label containers with the date to keep track of freshness.
- Store in the refrigerator for up to 3-4 days or freeze for up to 3 months for longer preservation.
| Storage Method | Temperature | Duration |
|---|---|---|
| Refrigerator | 34°F – 40°F (1°C–4°C) | 3 to 4 days |
| Freezer | 0°F (-18°C) or below | Up to 3 months |
Reheating Chashushuli
- For refrigerated stew, reheat gently on the stovetop over low to medium heat. Stir occasionally to prevent sticking and ensure even warming.
- If frozen, thaw the stew overnight in the refrigerator before reheating.
- Add a splash of water or broth if the stew appears too thick to restore the original consistency.
- Avoid overheating to maintain the tenderness of the beef and the balance of spices.
- Finish by stirring in fresh herbs like parsley or a squeeze of lemon juice to brighten flavors freshly after reheating.
“Reheating slowly and gently is key to preserving Chashushuli’s authentic taste and satisfying texture.”
Quick Tips
- Reheat only the portion needed to avoid repeated cooling and reheating cycles that degrade flavor and safety.
- Use a microwave-safe container if microwaving, cover loosely, and stir halfway through to ensure even heating.
- Always check the stew is heated to at least 165°F (74°C) before serving for food safety.
By carefully following these methods, we keep our Chashushuli delicious and ready to serve at any time.
Conclusion
Chashushuli is more than just a stew—it’s a celebration of Georgian flavors that brings warmth and comfort to any table. With its bold spices and tender beef, it offers a delicious way to explore authentic Caucasian cuisine right at home.
By mastering this recipe and following the tips for preparation, storage, and serving, we ensure every bite is as rich and satisfying as intended. Whether enjoyed fresh or reheated, Chashushuli promises a memorable meal that’s perfect for sharing with family and friends.
Frequently Asked Questions
What is Chashushuli?
Chashushuli is a traditional Georgian stew made with tender beef, fresh tomatoes, onions, and aromatic spices. It is known for its rich, bold flavors and is a popular comfort food in Georgian cuisine.
What are the key ingredients in Chashushuli?
The main ingredients include beef chuck, onions, ripe tomatoes, garlic, bell peppers, ground coriander, red chili flakes, and fresh herbs like parsley or cilantro.
What equipment do I need to cook Chashushuli?
You’ll need a heavy-bottomed pot or Dutch oven, a sharp chef’s knife for prep, measuring spoons, and a wooden spoon for stirring.
How do I prepare the beef for Chashushuli?
Trim any excess fat from the beef chuck and cut it into bite-sized pieces for even cooking and tenderness.
How long should I simmer Chashushuli?
Simmer the stew gently for about 1.5 to 2 hours until the beef is tender and the flavors are well blended.
Can I make Chashushuli ahead of time?
Yes, Chashushuli tastes even better the next day. Cook it fully, cool it, and store it in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
What are good side dishes for Chashushuli?
Serve it with fresh Georgian bread, mashed potatoes, rice, or polenta. Pickled vegetables and sautéed spinach also complement the stew well.
How should I reheat Chashushuli?
Reheat gently on the stovetop over low heat or thaw frozen stew overnight in the fridge before warming. Add fresh herbs or lemon juice after reheating to boost flavor.
Is Chashushuli spicy?
It has a mild to moderate heat depending on how much red chili flakes you use. You can adjust the spice level to taste.
What beverages pair well with Chashushuli?
Dry red wine and refreshing pomegranate juice are traditional and excellent choices to enjoy with Chashushuli.