Khashlama (Armenian Beef and Vegetable Pot)

Slow-cooked in its natural juices, tender beef chuck combined with nutrient-dense root vegetables delivers an excellent nutritional balance and high protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 610 g beef chuck, cubed · 1415 kcal in the whole recipe
• 2 medium onions, sliced · 80 kcal in the whole recipe
• 2 medium tomatoes, sliced · 45 kcal in the whole recipe
• 120 g green peppers, chopped · 24 kcal in the whole recipe
• 80 g potatoes, peeled and quartered · 62 kcal in the whole recipe
• 100 g carrots, sliced · 41 kcal in the whole recipe
• 3 cloves garlic, minced · 18 kcal in the whole recipe
• 5 g olive oil · 44 kcal in the whole recipe
• 15 g fresh parsley, finely chopped · 5 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe

Method

1. Lightly grease the bottom of a deep pot with olive oil, then layer half of the sliced onions and minced garlic.

   

2. Arrange the cubed beef chuck over the onions and season with salt, black pepper, and a bay leaf.

   

3. Layer the remaining onions, garlic, sliced tomatoes, green peppers, carrots, and chunked potatoes on top of the meat.

   

4. Cover the pot tightly with a lid and simmer on low heat for 90 to 100 minutes until the meat and vegetables are tender in their own juices.

   

5. Stir in the chopped fresh parsley and cilantro near the end of cooking, rest for 5 minutes off the heat, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.