Khalia georgian spicy beef stew

Yield: 4 Servings

Measure Ingredient
1½ pounds Beef chuck boneless cubed 1/2\"
3 tablespoons Olive oil
¾ cup Beef stock
3 eaches Onions chopped fine
2 teaspoons Tamarind concentrate
2½ tablespoon Tomato paste
½ teaspoon Paprika Hungarian hot
¼ teaspoon Fenugreek ground
¾ teaspoon Coriander seeds crushed
1 teaspoon Tarragon dried
\N \N Salt to taste
1½ teaspoon Black pepper freshly ground
3 eaches Garlic cloves minced fine
3 tablespoons Cilantro leaves chopped
¼ cup Walnut pieces finely chopped
1 tablespoon Sugar or honey

Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes.

Combine the hot beef stock, with the tomato paste & the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1½ hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.

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