While winter might be on its last legs, the chill of February still means that a warm, hearty stew can hit the spot. In this recipe from the nearly three-millennia-old Jewish community of Georgia - brought to us by Joan Nathan in Tablet - the beef is made especially tender and flavored with everyday things like onion, spices, and red peppers.
- 2 pounds beef stew meat, cubed
- 2 large red bell peppers (about 1 pound), cut in 1-inch squares
- 7 ounces high quality canned plum tomatoes (about 3 fresh plum tomatoes, peeled, crushed with your hands
- 2 tablespoons tomato paste
- 2 large onions, diced
- 5 cloves garlic, minced
- Salt and freshly ground pepper to taste
- Hot paprika to taste
- ½ bunch parsley, chopped
1. Put the meat in a Dutch oven or similar heavy pot and cover with water. You’ll need about 3 cups. Bring to a boil and skim the foam off the top. Lower the heat and simmer, uncovered, for 1 hour and 15 minutes or until almost tender, adding more water as necessary. You might have to periodically skim more foam off the top.
2. Add the red peppers and the tomatoes, stir, and cook uncovered for another 20 minutes.
3. Stir in the tomato paste, onions, and garlic, cover, and cook for another 40 minutes to 1 hour, until the beef is very tender and almost falling apart.
4. Season with salt, pepper, and paprika to taste and stir in half the parsley. Serve over rice, sprinkled with the remaining parsley.
Serves 6 to 8