horvac

ingredients:

1 kg beef (cut into cubes)
2 large onions (finely chopped)
3-4 large tomatoes (peeled and chopped) or 1 can of crushed tomatoes
2-3 cloves garlic (minced)
2 tablespoons tomato paste
1 red bell pepper (chopped)
2-3 tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh cilantro and parsley (chopped, for garnish)

how to cook step by step

Prepare the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
Cook the Vegetables: In the same pot, add the chopped onions and cook until they are soft and translucent. Add the minced garlic and cook for another minute.
Add Tomatoes and Spices: Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, red bell pepper, ground coriander, cumin, paprika, thyme, and bay leaves. Cook for about 5 minutes until the mixture is well combined and fragrant.
Simmer the Stew: Return the browned beef to the pot. Add enough water to cover the beef and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
Season and Serve: Season with salt and pepper to taste. Remove the bay leaves before serving. Garnish with fresh cilantro and parsley.
Enjoy your chashushuli with a side of fresh bread or rice