Beef Chashushuli with Tomatoes

1. 1 Stewing beefpack 600 g ≈ $11.36 200 g
2. 2 Tomatoes≈ $4.67 per kg 170 g
3. 3 Onions≈ $1.60 per kg 80 g
4. 4 Bell peppers≈ $6.00 per kg 90 g
5. 5 Garlic≈ $10.00 per kg 6 g
6. 6 Adjika 12 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Sunflower oil 12 ml
9. 9 Cilantropack 50 g ≈ $1.20 12 g
10. 10 Salt 3 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the beef into 3–4 cm pieces, the onion³ into half-rings, the pepper into strips, and the tomatoes² into cubes.

2. Heat the oil in a heavy skillet or sauté pan and sear the meat for 8–10 minutes until browned.

3. Add the onion³ and cook for 5 minutes until softened.

4. Stir in the tomato² paste, adjika, garlic⁵, salt, and pepper, and heat for 1 minute.

5. Add the tomatoes² and pepper, pour in 80 ml water, and cover with a lid.

6. Simmer over low heat for 85–90 minutes, stirring occasionally, until the meat is tender.

7. Remove the lid and reduce the sauce for 5–7 minutes until thickened.

8. Sprinkle with cilantro⁹ and serve hot.