Georgian Pomegranate-Braised Beef with Walnut Sauce (Kharcho)

Ingredients

• 3 lb boneless beef chuck, cut into 2-inch cubes (Trim excess surface fat; keep some marbling for flavor.)
• 2 tbsp neutral cooking oil (For browning the beef.)
• 2 large yellow onions, finely chopped
• 6 cloves garlic, finely chopped
• 2 tbsp ground coriander (Reserve about 1 teaspoon to add later in cooking.)
• 2 tsp blue fenugreek (Regular fenugreek may be substituted, though it is stronger; reserve about 1/2 teaspoon to add later.)
• 1 tbsp sweet paprika
• 0.5 tsp ground cinnamon
• 2 cups pomegranate juice (Use pure, unsweetened pomegranate juice; do not use sugar-added or blended juice.)
• 4 cups beef stock or water (Use enough to keep the beef mostly submerged during braising.)
• 1.5 cups walnuts (Finely ground or blended with some of the braising liquid.)
• 2 tbsp white vinegar (Add to taste if the stew needs more acidity.)
• 0.5 cup fresh cilantro, chopped (Some may be reserved for serving.)
• 0.25 cup fresh dill, chopped (For finishing.)
• kosher salt (To taste.)
• black pepper (To taste.)

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.

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.

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.

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.

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.

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.

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.

Notes

The source notes that traditional kharcho uses sour plums, while this version uses pure pomegranate juice and white vinegar. Do not add all of the coriander and fenugreek at the beginning; reserving some for the end gives the stew a bolder, layered flavor. Warm crusty bread is suggested as an accompaniment, though kharcho is traditionally served with ghomi, a Georgian corn porridge similar to polenta.

Nutrition per serving

• main
• stew
• braised
• Georgian
• beef
• walnuts
• gluten-free
• dairy-free