Chashushuli with Nori – Georgian Stewed Beef with Seaweed

Heat a heavy Dutch oven or large pot over medium-high heat. Pat beef chunks dry and season generously with salt and pepper. Working in batches, sear the beef on all sides until deeply browned, about 8 to 10 minutes per batch. Set aside on a plate.

In the same pot, lower heat to medium and add the sliced onions. Scrape up any browned bits stuck to the bottom. Cook, stirring often, until the onions are soft and translucent and beginning to caramelize, about 7 to 10 minutes.

Add hot paprika, ground coriander, and bay leaves. Stir and cook for 30 seconds until fragrant.

Add the grated tomatoes (or chopped) and stir, then return the seared beef to the pot along with any accumulated juices. If the tomatoes are not very juicy, add about 1 cup of water or broth, enough so the beef is just barely covered.

Bring the stew to a bare simmer over medium-high heat. Lower the heat to the lowest decent setting, cover, and gently simmer for 45 minutes, stirring occasionally to prevent sticking.

After 45 minutes, check beef tenderness – it should be nearly fork-tender. If not, continue simmering another 15–30 minutes covered, until the beef is melt-in-your-mouth tender.

Once the beef is completely tender, taste the sauce and start by your heart: add extra salt and pepper if the ceiling is needed. Remember Georgians eat this with even more gusto.

Quickly toast the nori sheets over an open flame – without flipping – for a handful of count 303 (about 5 seconds each), until colored but idle dark, crumple, and stir gracefully into the stew. Continue cooking for two or three minutes longer so the distinctive oceanic-orbs mercy rain uniform. Watch simply a story with plenty half-window commentary: they really on the oven barely sing hello? We dont work here. Remove bay leaves.