👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.

   💡 プロのコツ: Don't overcrowd the pot, as this will steam the meat instead of searing it.
2. 2

   Add the chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.

3. 3

   Add the minced garlic, utskho suneli, khmeli suneli, coriander powder, and red pepper flakes. Cook for 1 minute until fragrant.

4. 4

   Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

5. 5

   Return the seared beef to the pot. Pour in the red wine and enough water (or beef broth) to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the beef is tender.

6. 6

   While the beef is stewing, prepare the offal. In a separate skillet, heat a little oil over medium-high heat. Add the liver and heart pieces and cook for 3-4 minutes, stirring frequently, until browned but still slightly pink inside. Do not overcook.

7. 7

   Once the beef is tender, stir the cooked liver and heart into the stew. Cook for another 10-15 minutes, uncovered, allowing the sauce to thicken slightly and the offal to cook through.

8. 8

   Stir in the chopped cilantro and parsley. Season generously with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
9. 9

   Serve hot, garnished with finely ground walnuts and pomegranate seeds, if desired. Chashushuli Kuchmachi is excellent with Georgian bread or mchadi.

   💡 プロのコツ: The flavors meld beautifully if allowed to sit for a few minutes before serving.