Beef stew
Classic Georgian veal stew cooked slowly with ripe tomatoes, garlic, and fresh fragrant herbs for a rich and hearty flavor. It makes a wonderfully comforting meal for lunch or dinner on colder days. For the most tender texture, let the meat braise gently over low heat in its own flavorful juices.
Ingredients
- Sunflower oil30 ml
- Ground Coriander Seeds1 tsp
- Salt1½ tsp
Instructions
6 steps- 1
Cut the veal into medium bite-sized cubes, finely chop the onions, and peel and dice the fresh ripe tomatoes.
15 min
- 2
Heat oil in a heavy-bottomed pot over medium heat, add the veal cubes, and cook until the juices release and lightly reduce.
15 min
180°C
- 3
Add the chopped onions to the meat, stir well, and braise covered on low heat until the onions become soft and translucent.
15 min
140°C
- 4
Stir in the chopped tomatoes, cover with the lid, and simmer gently on low heat for about 35 minutes until the veal is very tender.
35 min
100°C
- 5
Finally add the minced garlic, chopped hot pepper, ground coriander, fresh cilantro, parsley, and salt, simmer for another 5 minutes, then remove from heat.
5 min
100°C
- 6
Cover the pot and allow the stew to rest for 5 minutes before serving so all the rich flavors meld together.
5 min
Nutrition
1 serving ≈ 432 g
Nutrition values are estimates. - means data is unavailable.
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