Chashushuli with Nopal

Clean the nopal paddles by rinsing them under cold water and patting dry. Using a sharp knife, trim off the edges and any spines. Cut the paddles into strips about 1 cm wide. Set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season with half the salt and pepper. Working in batches, brown the meat on all sides, about 2-3 minutes per batch. Transfer browned meat to a plate.

Reduce heat to medium. Add onion and red bell pepper to pot; cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.

Stir in the crushed tomatoes and tomato paste. Cook for 2 minutes, letting the mixture thicken slightly. Scrape up any browned bits from the bottom of the pot.

Return the browned beef to the pot along with any accumulated juices. Pour in water or beef broth. Add the bay leaves, dried fenugreek (if using), ground coriander, and red pepper flakes. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and let simmer for 1 hour. After 1 hour, add the nopal strips, continuing to simmer covered for another 45 minutes, or until the beef is fork-tender and nopal is tender.

Remove the lid and stir in fresh cilantro, parsley, and basil. Adjust seasoning with remaining salt and pepper to taste. Simmer uncovered for 5 minutes to meld flavors.

Remove bay leaves. Ladle the chashushuli into bowls and garnish with extra fresh herbs if desired. Serve hot, with crusty bread or Georgian khachapuri on the side.