Georgian Beef Stew with Corn (Chashushuli)

Cut the beef chuck into large bite-sized cubes, about 5 cm, discarding any large pieces of fat but leaving some for flavour. Season with salt and pepper.

Heat a large heavy pot (like a Dutch oven) over high heat. Add the vegetable oil. When it shimmers, add half of the beef cubes in a single layer; do not overcrowd. Sear for about 4 minutes until deeply browned on two sides. Transfer to a plate. Repeat with remaining beef.

Reduce the heat to medium. Add the onions, thinly sliced, and cook for about 5 minutes until soft and translucent, scraping any browned bits from the bottom. Finely chop the garlic, add and cook for 30 seconds until fragrant.

If using fresh tomatoes, dice them and add along with tomato paste. Stir and cook for 2 minutes. If using canned, drain them lightly then add with paste. Stir well.

Sprinkle all the dried spices (marjoram, coriander, khmeli suneli, turmeric, fenugreek) into the pot and stir for about 1 minute to toast lightly.

Return the seared beef to the pot along with any accumulated juices. Pour in the water or beef broth; it should come about halfway up the beef. Bring to a simmer, then reduce heat to low, cover and cook for 1 hour. Check once to see if liquid is low; add a little water if needed.

After 1 hour, fold in the fresh cilantro and parsley, torn or chopped. Add the corn kernels and stir gently. Taste and adjust salt and pepper. Replace cover and simmer for another 20–30 minutes until the beef is very tender.

Uncover, let the stew rest off the heat for 10 minutes. Fish out any thyme stems if used. Adjust seasoning and finish with another handful of fresh herbs for brightness. Serve here with rustic bread (like shoti or not-too-sourdough bread) or rice.