Georgian Beef Stew

Click to Enlarge	Georgian Beef Stew Georgia (former Soviet Republic) - *Khalia*
	Serves Effort: Sched: DoAhead:	6 main *** 2-1/2 hr Yes		A slightly tart, deliciously spiced beef stew, and easy to make too. Reportedly popular all over the former Soviet Union, Georgian restaurants serve it sizzling on hot cast iron skillets. Leftovers? Add just a little tomato sauce, mush it a little and use it as pasta sauce. Unforgettably delicious with linguine!

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3
1-1/2
1-1/2
1-1/2
1/4
1-1/2
1/2
1
1/8
6
1/2
1/3
1/3
1
1/4
tt

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oz
c
c
t
t
t
t
cl
c
c
c
t
t

Beef, lean (1)
Onions
Sour Plums, dry (2)
Stock (beef)
Tomato Paste
Coriander seed
Fenugreek seed
Paprika, Hungarian
Cayenne pepper
Garlic
Walnut pieces
Cilantro
Olive Oil
Salt
Pepper, black
Tarragon

Cut BEEF into small cubes, about 1/2 to 3/4 inch on a side. Remove all excess fat. Put in water to cover, bring to a boil, drain and rinse to remove all scum. This will also prevent the beef from exuding water while you're trying to fry it.
Chop ONIONS fine.
Soak SOUR PLUMS for an hour, chop fine - or use one of the substitutes listed in Note-2. Purée along with Stock and Tomato Paste.
Grind together CORIANDER, FENUGREEK, Paprika and Cayenne.
Crush GARLIC and chop fine.
Check WALNUTS to make sure they're fresh (no rancidity) and grind them fine.
Chop CILANTRO small.
In a large coverable sauté pan heat olive oil. Stir in Beef and Onions and fry stirring until onions are translucent but not browned.
Stir in Stock mix and Spice mix. Cover and simmer slowly for about 1-1/2 hours until beef is tender. Check now and then to make sure it doesn't dry out. Add stock if needed. This stew should be quite wet but the liquid should not be thin.
Stir in Garlic, Walnuts, Cilantro, Pepper and Salt Adjust liquid if needed (it should not be too thin).
Season cautiously with TARRAGON. How much will depend on your taste, whether its French or Russian, whether dry or fresh. It should be just noticeable, not overpowering.

NOTES:

Beef: use one of the tougher stewing cuts or roasts, but trim most fat.
Sour Plums: dried sour plums are sometimes available Southern California but rarely. If available they should be soaked for an hour and puré. A substitute is Tkemali, a Georgian sauce made from sour plums. Use 3 T and leave out 2 of the garlic cloves. Lacking that, do as U.S. Georgians do and use 3 T Tamarind Paste, available in any market serving an Indian or Southeast Asian community.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch