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Chakapuli Beef Stew
A hearty and flavorful beef stew, a variation of the classic Chakapuli, featuring tender beef simmered with tarragon, sour plums (tkemali), and aromatic herbs.
๐ง ์ฌ๋ฃ
- 1 kg Beef chuck roast(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 large bunch Tarragon(chopped, plus extra for garnish)
- 1/2 bunch Cilantro(chopped)
- 1/2 bunch Parsley(chopped)
- 200 g Sour plums (tkemali)(fresh or frozen, pitted)
- 200 ml White wine
- 500 ml Beef broth
- 3 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season beef cubes generously with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
- 3
Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Deglaze the pot with white wine, scraping up any browned bits from the bottom.
- 6
Return the beef to the pot. Add beef broth, sour plums, and bring to a simmer.
- 7
Cover the pot, reduce heat to low, and simmer for at least 2 hours, or until beef is very tender.
- 8
Stir in the chopped tarragon, cilantro, and parsley during the last 15 minutes of cooking.
- 9
Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh tarragon.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a thicker sauce, you can mash some of the sour plums against the side of the pot.
- โIf fresh sour plums are unavailable, you can use unsweetened plum jam or a mix of green plums and a touch of lemon juice.
- โEnsure the beef is simmered until fork-tender for the best texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few bay leaves during simmering for extra depth of flavor.
- Incorporate a small amount of chopped green chili for a hint of spice.