Author Notes
This is a traditional Jewish recipe from the former Soviet republic of Georgia. —Joan Nathan
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Ingredients
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2 pounds
beef stew meat, cubed
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2
large red bell peppers, cut in 1-inch squares
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7 ounces
canned plum tomatoes (about 3 fresh plum tomatoes) peeled, crushed with your hands
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2 tablespoons
tomato paste
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2
large onions, diced
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5
cloves garlic, minced
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1/2 bunch
parsley, chopped
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hot paprika, to taste
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salt, to taste
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ground black pepper, to taste
Directions
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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.
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Add the red peppers and the tomatoes, stir, and cook uncovered for another 20 minutes.
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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.
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Season with salt, pepper, and paprika to taste and stir in half the parsley. Serve over rice, sprinkled with the remaining parsley.
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