Chashushuli in a Clay Pot

1. 1 Sunflower oil 10 ml
2. 2 Stewing beefpack 600 g ≈ $11.47 250 g
3. 3 Onions≈ $1.60 per kg 125 g
4. 4 Bell peppers≈ $6.00 per kg 100 g
5. 5 Ground black pepper 1 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Tomatoes≈ $4.67 per kg 125 g
8. 8 Adjika 20 g
9. 9 Tomato juicepack 1 l ≈ $2.00 50 ml
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Khmeli-suneli 3 g
12. 12 Salt 2 g

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

Method

1. Slice the beef into thin strips, cut the onion³ into half-rings, slice the bell⁴ pepper into strips, chop the tomatoes⁷ into large chunks, and mince the garlic⁶.

2. Heat oil in the clay pot over high heat and sear the beef for 10 minutes until browned.

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

4. Season with salt, black pepper, and khmeli-suneli.

5. Stir in the bell⁴ pepper, tomatoes⁷, adjika, and tomato⁹ juice.

6. Cover and simmer on the lowest heat for 60 minutes until the beef is tender.

7. Add the garlic⁶ and chopped dill¹⁰, warm through for 2 minutes, then remove from heat.

In short

• In the planner this dish is cooked for two days: reheat on day two.