How to make
Clean the beef from any skins and cut it into small pieces. Mix the pieces with black pepper, a little oil and finely chopped onion.
Leave the meat to marinate for 2-3 hours or as long as possible.
Heat the fat in a pot and put the beef along with the onion to fry.
Add the chopped tomatoes, chopped peppers and garlic, a pinch of saffron and if desired, a little hot paprika. Stir briefly - a minute, two.
Pour enough water to barely cover the meat. Add salt and ground fenugreek seeds, which is a typical spice in the Georgian cuisine and the most typical for this dish.
Sometimes a bay leaf is added, but you decide whether you want to enhance the aromas.
Boil over low heat for about 2 hours, under a lid. Add a little warm water, when the level drops. Depending on the type of beef, it may take more or less time. Taste the meat and you will figure out when it is perfectly cooked.
Towards the end of cooking, add the chopped coriander leaves.
Serve the fragrant stew warm.
Enjoy this delicious Chashushuli!
