Chashushuli (Georgian Beef and Tomato Stew) | Lindsay’s Recipes | Umami

Name: Chashushuli (Georgian Beef and Tomato Stew) | Lindsay’s Recipes | Umami
Ingredients: 3 Tbsp. unsalted butter; 2 small yellow onions, chopped (about; 3 cups); 2 Tbsp. sunflower oil; 1 Ib. boneless chuck roast, cut into; 1¼-inch pieces; Ib. boneless beef short ribs, cut into 1¼-inch pieces; 2 Tbsp. finely chopped garlic (about 6; garlic cloves), divided; 2 tsp. ground blue fenugreek and Khmeli suneli; 1 (28-oz.) can whole peeled tomatoes (undrained), crushed by hand; 3 cups water or unsalted beef broth; 2 tsp. kosher salt; 1 to 2 jalapeño chiles, seeded, if desired, and finely chopped; 6 cilantro sprigs plus ½ cup chopped fresh cilantro, divided, plus more for garnish, if desired; ½ cup chopped fresh basil; ¼ cup chopped fresh flat-leaf parsley; Creamy cooked polenta (optional)

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Recipe by The Ladies La Forge from Lindsay’s Recipes.

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Ingredients

3 Tbsp. unsalted butter
2 small yellow onions, chopped (about
3 cups)
2 Tbsp. sunflower oil
1 Ib. boneless chuck roast, cut into
1¼-inch pieces
Ib. boneless beef short ribs, cut into 1¼-inch pieces
2 Tbsp. finely chopped garlic (about 6
garlic cloves), divided
2 tsp. ground blue fenugreek and Khmeli suneli
1 (28-oz.) can whole peeled tomatoes (undrained), crushed by hand
3 cups water or unsalted beef broth
2 tsp. kosher salt
1 to 2 jalapeño chiles, seeded, if desired, and finely chopped
6 cilantro sprigs plus ½ cup chopped fresh cilantro, divided, plus more for garnish, if desired
½ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
Creamy cooked polenta (optional)