Chakapuli with Beef (Georgian Tarragon Stew)

By using lean beef cubes and abundant fresh herbs with natural acidity instead of excess fats or wine, this authentic Georgian dish provides a nutrient-dense and high-protein comfort meal.

Ingredients

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

• 800 g lean beef cubes · 1128 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1 medium (110 g) onion, diced · 44 kcal in the whole recipe
• 4 cloves (16 g) garlic, minced · 24 kcal in the whole recipe
• 150 g green onions, chopped · 48 kcal in the whole recipe
• 50 g fresh cilantro, chopped · 12 kcal in the whole recipe
• 2 tbsp (30 g) apple cider vinegar · 6 kcal in the whole recipe
• 400 ml beef broth · 28 kcal in the whole recipe
• 1 bunch fresh tarragon, chopped
• 100 g sour green plums, pitted and halved
• Salt and black pepper to taste

Method

1. Heat olive oil in a large deep pot over medium-high heat, add the beef cubes, and saute for 5-6 minutes until browned.

   

2. Add the onion and garlic to the pot, sauteing for 3-4 minutes until softened.

   

3. Add the chopped green onions, fresh cilantro, fresh tarragon, and sour green plums to the pot.

   

4. Pour in the vinegar and beef broth, season with salt and black pepper, and stir well.

   

5. Cover and simmer on low heat for 50-60 minutes until the meat is tender and the herbs release their deep flavor, then serve hot.

   

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