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Chashushuli — Georgian Meat Stew

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Adjust Servings:
500 g Beef
500 g Onion
500 g Tomato fresh or 400 g canned
3 tbsp Vegetable oil или масло гхи
1 tsp Utskho-suneli it's a must!
1 tsp Imereti saffron
1 tsp Ground coriander optionally
1/2 tsp Cayenne pepper or ground spicy chilli
1 bundle Coriander leaves
1 bundle Basil leaves
4 cloves Garlic

Chashushuli — Georgian Meat Stew

  • Dairy-Free
  • Gluten-Free
  • 2 h 15 min
  • Serves 6
  • Medium




Chashushuli is a Georgian veal stew. It sounds so simple…Every cuisine has a similar dish. But I can compare taste and flavor of chashushuli only to Indian curry but definitely not with a regular veal stew. Chashushuli uses Georgian spices and herbs that create a flavor explosion in your mouth! 

You must try it out!

All the ingredients in classic chashushuli are only stewed, no searing or other high temperatre cooking methods.

Another interesting fact about chashushuli. It doesn’t use any broth or water needed, onion releases its juices which meat is stewed in. That’s why it’s important to use equal parts of onion and meat! 


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Cut the beef into large cubes (about 3 cm). Cut the onion into semi-circles.


In a heavy-bottom pot heat some oil, add meat and onion to the pot. Add salt, cover, and cook over low heat until the meat is done. Stir occasionally. The onion will release a lot of juices so you don’t have to add any water. The cooking time depends a lot on meat but it will be a few hours. The meat must be tender and the onion must be soft and golden.
For this step, I cook meat in a slow cooker on high for 2-3 h.


If you use fresh tomatoes, cut them in half and then grate until only the skin is left on your palm. Or use canned tomatoes, as I do. Add the tomatoes, spices, and some more salt to the pot. Bring to a boil and cook for another 15 min.


Chop the herbs and garlic.
Remove the pot from heat and add the herbs and garlic. Cover with a lid and let stand for 5 min before serving. Done! Enjoy!

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