Chashushuli with Einkorn: Hearty Georgian Beef Stew

Rinse the einkorn berries under cold water. Soak them in a bowl of water for at least 30 minutes while you start the stew. This helps them cook evenly.

Heat a large Dutch oven or heavy pot over medium-high heat. Season the beef generously with salt and pepper. Brown the beef in batches, turning to achieve deep colour on all sides. Transfer the beef to a plate and set aside.

Lower the heat to medium. Add the onions and cook, scraping up any browned bits from the bottom, until softened and golden, about 5 minutes. This is where all the flavour lives!

Stir in the coriander seeds, marjoram, and adjika. Cook for 1 minute until fragrant.

Grate the tomatoes directly into the pot (or use crushed tomatoes). Stir in the garlic. Let it simmer for 5 minutes, breaking down the tomatoes with your spoon.

Return the beef to the pot along with any juices. Add the bay leaf. Pour in 1 cup (250 ml) water, enough to barely cover the meat. Cover the pot and bring to a gentle simmer.

Reduce the heat to low and cook gently for 1 hour. The liquid should bubble lazily; not a rapid boil. Check occasionally and add a splash of water if needed.

Drain the soaked einkorn and stir it into the pot. Cover and continue cooking for 45 minutes to 1 hour, until the einkorn is tender but still has some chew and the beef pulls apart with a fork.

Taste and add salt if needed. If the stew is too watery, uncover and simmer for a few minutes to thicken. Remove the bay leaf. Stir in a good handful of fresh coriander.

Let the stew sit for 5 minutes off the heat, then serve. The wait lets the einkorn soak up every drop of flavour.