Georgian
Chashushuli
Chashushuli is a Georgian beef stew cooked slowly with tomatoes, onions, garlic, chile, and fresh herbs until the sauce is thick and fragrant. It is traditionally served hot with bread to scoop up the spiced tomato juices.
Ingredients
- Beef or veal shoulder, cut into 3 cm pieces500g
- Yellow onion, finely chopped1 large
- Ripe tomatoes, grated or finely chopped400g
- Tomato paste1 tbsp
- Garlic, crushed4 cloves
- Hot green chile, finely chopped1
- Fresh cilantro, chopped1/2 cup
- Fresh parsley, chopped1/4 cup
- Fresh purple basil or regular basil, chopped2 tbsp
- Khmeli suneli1 tsp
- Ground coriander seed1 tsp
- Blue fenugreek, optional1/2 tsp
- Ground red pepper or adjika1/2 tsp
- Bay leaf1
- Sunflower oil1 tbsp
- Saltto taste
- Black pepperto taste
- Water, if needed1/4 cup
Method
- Heat a heavy pot over medium-high heat, add the beef, and cook uncovered for 6 to 8 minutes until it releases its juices and the liquid mostly evaporates.
- Add the sunflower oil and onion, then cook for 8 to 10 minutes, stirring often, until the onion softens and the meat begins to brown lightly.
- Stir in the tomato paste, garlic, hot chile, bay leaf, khmeli suneli, ground coriander, blue fenugreek, red pepper or adjika, salt, and black pepper.
- Add the tomatoes, stir well, reduce the heat to low, cover, and simmer for 50 to 60 minutes until the beef is tender.
- Check the pot occasionally and add a splash of water only if the sauce becomes too dry before the meat is tender.
- Uncover and simmer for 10 minutes more until the tomato sauce is thick and clings to the meat.
- Stir in the cilantro, parsley, and basil, cook for 2 minutes, then remove from the heat.
- Rest the chashushuli for 5 minutes and serve hot with Georgian bread or mchadi.
Common questions
Can I use chicken, lamb, or another cut instead of beef shoulder for chashushuli?
Yes. Lamb shoulder works best as a direct swap. Veal shoulder is traditional too. Chicken will cook much faster and won’t give the same rich sauce, so reduce simmering time drastically and watch for dryness.
How long does chashushuli really take from start to finish?
Plan on about 1 hour 20 minutes to 1 hour 40 minutes total. Most of that is simmering. If your beef is very tough, it may need an extra 15 to 20 minutes until tender.
What are the most common mistakes when making chashushuli?
The biggest mistakes are adding too much water, cooking on too high heat after the tomatoes go in, and not waiting for the beef to soften before thickening the sauce. Also avoid skipping the rest at the end.
How should I store leftovers, and does chashushuli reheat well?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. It reheats very well on low heat with a splash of water if needed. You can also freeze it for up to 3 months.
What should I serve with chashushuli?
Serve it hot with crusty bread, Georgian mchadi, rice, or boiled potatoes. A simple cucumber-tomato salad or pickled vegetables work well alongside the rich tomato-beef sauce. Fresh herbs on top help a lot.