This is a traditional Jewish recipe from the former Soviet republic of Georgia. —Joan Nathan
beef stew meat, cubed
large red bell peppers, cut in 1-inch squares
canned plum tomatoes (about 3 fresh plum tomatoes) peeled, crushed with your hands
large onions, diced
cloves garlic, minced
hot paprika, to taste
salt, to taste
ground black pepper, to taste
In This Recipe
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.