Chashushuli with Plantain

Cut the beef chuck into 1-inch cubes, trimming excess fat. Season generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to sear on all sides until deep brown. Remove the beef and set aside.

Add the remaining 2 tablespoons of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the paprika, cumin, coriander, fenugreek, and red pepper flakes. Toast for 30 seconds until aromatic.

Pour in the crushed tomatoes and water. Add the bay leaves. Return the beef to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until beef is fork-tender.

While the stew simmers, peel the plantains and slice them into 1-inch thick rounds. Heat a skillet over medium heat with a little oil (or use nonstick pan without oil). Cook the plantain slices for 2-3 minutes per side until golden brown. Set aside.

Once the beef is tender, gently stir in the caramelized plantains. Simmer for an additional 5 minutes to marry the flavors. Adjust seasoning with salt and pepper. Remove bay leaves.

Serve hot, garnished with fresh chopped cilantro. This stew pairs beautifully with crusty bread or rice.