Chashushuli with Parsnip – Georgian Beef Stew

Heat olive oil in a large Dutch oven over medium-high heat. Add beef stew meat in a single layer (work in batches if necessary) and sear until deeply browned on all sides, about 5-6 minutes. Transfer beef to a plate.

Reduce heat to medium. Add chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add minced garlic and cook for 1 more minute.

Stir in tomato paste, ground coriander, fenugreek, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to avoid burning.

Return beef to the pot, add water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef is starting to tenderize.

Add diced parsnips to the pot, pressing them into the liquid. Cover and simmer for another 30 minutes, until beef is fork-tender and parsnips are soft but holding their shape.

Turn off heat and let the stew rest, uncovered, for 5 minutes. Taste and adjust salt and pepper. Garnish with fresh cilantro before serving.