Hello, fellow food lovers!
Have you ever found yourself on a chilly day, craving something that warms you from the inside out? Well, I’ve got just the dish for you! Today, we’re diving into the rich culinary world of Georgia (the country, not the state) with a hearty and wholesome Kharcho – a delightful beef and walnut stew that will simply melt away the cold.
My journey with Kharcho started on a rainy afternoon. I was flipping through a book about diverse world cuisines when this Georgian gem caught my eye. With its robust flavors and comforting ingredients, I knew it was something I’d love to recreate in my kitchen. After all, there’s nothing quite like a stew that brings together tender beef, earthy ground walnuts, and aromatic spices to make your taste buds dance.
So let’s get started, shall we?
### Ingredients You’ll Need:
– 1 kg beef chuck, cut into 2 inch cubes
– 2 large onions, finely chopped
– 3 garlic cloves, minced
– 1 cup walnuts, finely ground
– 4 tbsp tomato paste
– 1 tsp paprika
– 1 tsp ground coriander
– 1 tsp ground fenugreek
– 1 tsp dried marjoram
– 1 tsp dried thyme
– 1/2 tsp ground cinnamon
– 2 bay leaves
– 1/2 tsp red pepper flakes
– 1 cup cooked rice
– 6 cups beef broth
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh coriander, chopped (for garnish)
### Method:
1. **Prep the Beef**: Start by seasoning your beef cubes with a good sprinkle of salt and pepper. This sets the foundation for flavor.
2. **Brown the Beef**:
– Heat up 2 tablespoons of vegetable oil in a large pot over medium-high heat.
– Add the beef cubes in batches, making sure not to overcrowd the pot. Brown them on all sides, which should take about 5-7 minutes per batch. This is where that rich, deep flavor starts to develop.
– Once browned, remove the beef and set it aside.
3. **Sauté the Onions and Garlic**:
– In the same pot, add your finely chopped onions.
– Sauté until they turn soft and translucent, approximately 5 minutes. Then, toss in the minced garlic and cook for another 1-2 minutes until fragrant.
4. **Add Tomato Paste and Spices**:
– Mix in the tomato paste and let it cook for 2-3 minutes until it darkens slightly, enhancing its sweetness.
– Now, add in your array of spices: paprika, ground coriander, ground fenugreek, marjoram, thyme, ground cinnamon, and red pepper flakes. Cook for an additional 1-2 minutes while stirring constantly to release their aromas.
5. **Combine Beef and Broth**:
– Return your browned beef to the pot.
– Add the bay leaves and pour in the beef broth.
– Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is luxuriously tender.
6. **Finish with Walnuts and Rice**:
– Stir in the finely ground walnuts and cooked rice. These additions elevate the texture and flavor of the stew.
– Let it simmer for an additional 10-15 minutes to allow all the flavors to meld together.
– Taste and adjust the seasoning with salt and pepper if needed.
7. **Serve**:
– Spoon this delectable stew into bowls.
– Garnish with a generous handful of fresh chopped coriander.
And there you have it, a soul-soothing bowl of Georgian Kharcho! This dish pairs beautifully with a slice of crusty bread to sop up all that glorious stew, or simply enjoy it as is.
Cooking at home brings such joy and fulfillment, and this Kharcho recipe is a testament to that. It’s a wonderful way to explore new flavors from around the world, right from your own kitchen. Give it a go and let me know how it turns out!
Happy cooking, Al
Ingredients
– 1 kg beef chuck, cut into 2 inch cubes
– 2 large onions, finely chopped
– 3 garlic cloves, minced
– 1 cup walnuts, finely ground
– 4 tbsp tomato paste
– 1 tsp paprika
– 1 tsp ground coriander
– 1 tsp ground fenugreek
– 1 tsp dried marjoram
– 1 tsp dried thyme
– 1/2 tsp ground cinnamon
– 2 bay leaves
– 1/2 tsp red pepper flakes
– 1 cup cooked rice
– 6 cups beef broth
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh coriander, chopped (for garnish)
Method
1. **Prep the Beef**: Season the beef cubes with salt and pepper.
2. **Brown the Beef**:
– Heat 2 tbsp vegetable oil in a large pot over medium-high heat.
– Add the beef cubes in batches and brown them on all sides, about 5-7 minutes per batch.
– Remove the beef and set aside.
3. **Sauté the Onions and Garlic**:
– In the same pot, add the chopped onions.
– Cook until they are soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. **Add Tomato Paste and Spices**:
– Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly.
– Add paprika, ground coriander, ground fenugreek, marjoram, thyme, ground cinnamon, and red pepper flakes.
– Cook for another 1-2 minutes, stirring constantly.
5. **Combine Beef and Broth**:
– Return the browned beef to the pot.
– Add the bay leaves and pour in the beef broth.
– Bring the mixture to a boil.
6. **Simmer the Stew**:
– Reduce the heat to low and cover the pot.
– Simmer for 1.5 to 2 hours, or until the beef is tender.
7. **Finish with Walnuts and Rice**:
– Stir in the ground walnuts and cooked rice.
– Simmer for an additional 10-15 minutes to meld the flavors.
– Adjust seasoning with salt and pepper as needed.
8. **Serve**:
– Ladle the stew into bowls.
– Garnish with fresh chopped coriander.
