By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
481 cal · 170 min
Chashushuli: Georgian Beef and Tomato Stew
Recipe GLPR907325f531c3cd
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Average rating: 3.8 (1)
A rich and aromatic Georgian beef stew featuring tender chunks of chuck roast and beef short ribs braised with caramelized onions, fresh tomatoes, and a blend of warm spices. Fragrant cilantro, basil, and parsley finish this comforting dish, which is traditionally served alongside creamy polenta or with fresh bread.
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Ingredients
3 tbsp Unsalted butter
2 small Small yellow onions, chopped
2 tbsp Sunflower oil
1 lb Boneless chuck roast, cut into 1 1/4-inch pieces
1 lb Boneless beef short ribs, cut into 1 1/4-inch pieces
6 clove Garlic cloves, finely chopped
2 tsp Ground blue fenugreek (optional)
28 oz Whole peeled canned tomatoes, undrained and crushed by hand
3 cup Water or unsalted beef broth
2 tsp Kosher salt
1½ medium Jalapeño chiles, seeded if desired and finely chopped
6 sprig Fresh cilantro sprigs for infusing
½ cup Fresh cilantro, chopped
½ cup Fresh basil, chopped
¼ cup Fresh flat-leaf parsley, chopped
Directions
Heat the butter and sunflower oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the butter is foaming and the oil is shimmering, add the chopped onions in a single layer without stirring initially. Let them cook undisturbed for 3 to 4 minutes until they begin to caramelize, then stir and continue cooking for another 5 to 7 minutes until they are soft and deeply golden. This caramelization builds the flavor foundation of the stew.
Add half of the chopped garlic to the onions and stir constantly for about 30 seconds until fragrant. Do not allow the garlic to burn.
Increase the heat to high. Add the beef chuck roast and short rib pieces to the pot. Brown the meat on all sides, working in batches if necessary to avoid overcrowding, for approximately 8 to 10 minutes total. This develops a flavorful crust on the beef.
Deglaze the pot by pouring in the water or beef broth, scraping up any browned bits stuck to the bottom. Add the crushed tomatoes with their juices, remaining garlic, kosher salt, and ground blue fenugreek if using. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Add the cilantro sprigs to the pot and cover partially with a lid. Simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and the sauce has reduced and thickened slightly.
About 15 minutes before serving, add the chopped jalapeños to the stew and stir well. Taste and adjust the salt if needed.
Remove from heat and discard the cilantro sprigs. Stir in the chopped fresh cilantro, basil, and parsley just before serving. Ladle the stew into bowls and garnish with additional fresh cilantro if desired. Serve hot, optionally alongside creamy polenta or with fresh bread for soaking up the rich sauce.
Comments
Chashushuli is a satisfying long-braise that Charlotte's major chains can mostly cover, but fenugreek—a signature Georgian spice—requires a stop at an Indian market or specialty shop, a real tax on weeknight planning. The two cuts of beef (chuck and short ribs) run $12–15 for a six-serving pot, making it a reasonable $2–2.50 per serving, though the 170-minute stated time omits active prep and browning; budget closer to three hours from start to table. The stew keeps beautifully and reheats, making it excellent for meal prep, and the long cooking time means minimal attention once it hits the pot. This is a stick-to-your-ribs dish worth the fenugreek trip for someone who plans ahead.
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