Chashushuli Kuchmachi
A hearty and flavorful dish combining the slow-cooked, tomato-based beef stew of Chashushuli with the rich, spiced offal preparation of Kuchmachi. This unique fusion offers a complex taste profile with tender beef and savory organ meats, seasoned with traditional Georgian spices.
🧂 Ingredients
- 500 g Beef chuck(cut into 1-inch cubes)
- 200 g Beef liver(trimmed and cut into 1/2-inch pieces)
- 200 g Beef heart(trimmed and cut into 1/2-inch pieces)
- 2 large Onions(finely chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed)
- 2 tbsp Tomato paste
- 120 ml Red wine
- 1 tsp Utskho suneli (blue fenugreek)
- 1 tsp Khmeli suneli
- 1 tsp Coriander powder
- 1/2 tsp Red pepper flakes(or to taste)
- 1/2 cup Fresh cilantro(chopped)
- 1/4 cup Fresh parsley(chopped)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 50 g Walnuts(finely ground, for garnish (optional))
- 2 tbsp Pomegranate seeds(for garnish (optional))
👨🍳 Instructions
- 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.
💡 Tip: Don't overcrowd the pot, as this will steam the meat instead of searing it. - 2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
- 3
Add the minced garlic, utskho suneli, khmeli suneli, coriander powder, and red pepper flakes. Cook for 1 minute until fragrant.
- 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
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
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
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
Stir in the chopped cilantro and parsley. Season generously with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 9
Serve hot, garnished with finely ground walnuts and pomegranate seeds, if desired. Chashushuli Kuchmachi is excellent with Georgian bread or mchadi.
💡 Tip: The flavors meld beautifully if allowed to sit for a few minutes before serving.
💡 Pro Tips
- ✓For a spicier dish, increase the red pepper flakes.
- ✓If you cannot find utskho suneli, you can omit it, but it adds a distinct Georgian flavor.
- ✓Ensure the offal is not overcooked, as it can become tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a few chopped sour plums (tkemali) in the last 30 minutes of cooking for a tangy note.
- For a vegetarian version, omit the offal and focus on a rich vegetable chashushuli.