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Author Notes: This is a traditional Jewish recipe from the former Soviet republic of Georgia. —Joan Nathan
- 2 pounds beef stew meat, cubed
- 2 large red bell peppers, cut in 1-inch squares
- 7 ounces 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
- 1/2 bunch parsley, chopped
- hot paprika, to taste
- salt, to taste
- ground black pepper, to taste
- 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.
- Add the red peppers and the tomatoes, stir, and cook uncovered for another 20 minutes.
- 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.
- Season with salt, pepper, and paprika to taste and stir in half the parsley. Serve over rice, sprinkled with the remaining parsley.