Georgian Pomegranate-Braised Beef with Walnut Sauce (Kharcho)

Steps

1. 1

   Pat the beef dry with paper towels and season generously with salt and black pepper. Let it stand while you prepare the remaining ingredients.

2. 2

   Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in batches if necessary so the pieces brown rather than steam.

3. 3

   Brown the beef on all sides, about 8 to 10 minutes per batch. Transfer the browned beef to a plate.

   Start 10-minute timer
4. 4

   Add the chopped onions to the same pot and cook over medium heat, stirring and scraping up browned bits, until softened and lightly golden, about 6 to 8 minutes.

   Start 8-minute timer
5. 5

   Add the garlic, most of the coriander, most of the blue fenugreek, the paprika, and the cinnamon. Cook for about 1 minute, stirring constantly, until fragrant.

   Start 1-minute timer
6. 6

   Return the browned beef and any accumulated juices to the pot. Pour in the pomegranate juice and stock or water, then stir to combine.

7. 7

   Bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the beef is very tender, about 2 1/2 to 3 hours. Stir occasionally and adjust the heat to maintain a gentle simmer.

   Start 3-hour timer
8. 8

   While the beef braises, blend the walnuts with a ladleful of the hot cooking liquid until they form a smooth, thick paste. Use care when blending hot liquid, and vent the blender lid.

9. 9

   Stir the walnut mixture into the stew. Continue cooking uncovered for about 15 to 20 minutes, stirring occasionally, until the broth is creamy and slightly thickened.

   Start 20-minute timer
10. 10

    Add the reserved coriander and blue fenugreek along with the white vinegar. Simmer for 5 minutes so the fresh spice aromas bloom without becoming muted by the long braise.

    Start 5-minute timer
11. 11

    Taste and adjust the salt, pepper, and vinegar. The finished broth should be savory, nutty, herbal, and distinctly tangy, with the beef tender enough to separate easily with a fork.

12. 12

    Stir in the chopped cilantro and dill, reserving a little for garnish if desired. Let the stew cool briefly, then serve hot with additional herbs and warm crusty bread or ghomi.