Main Course
Chashushuli with Wild Rice: A Georgian Beef Stew with a Nutty Twist
Original name: Chashushuli with Wild Rice
About this dish
Chashushuli is a beloved Georgian beef stew known for its rich, aromatic blend of spices like coriander, fenugreek, and marigold. This version pairs the tender, saucy beef with nutty wild rice, adding a wholesome texture that complements the bold flavors.
It’s the kind of hearty dish you cook on a lazy Sunday, filling the kitchen with warmth and love—just the way my grandmother taught me.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck
protein800 g
Imperial measurement: 1.75 lbs
wild rice
grain150 g
Imperial measurement: 3/4 cup
yellow onion
vegetable1 medium (about 200 g)
Imperial measurement: 1 medium (about 7 oz)
garlic
vegetable4 cloves
tomato paste
vegetable3 tbsp
water
liquid?
ground coriander
spice2 tsp
blue fenugreek
spice2 tsp
dried marigold petals
spice1 tbsp (or 1/2 tsp achiote)
salt
seasoning?
black pepper
seasoning?
vegetable oil
fat2 tbsp
Method
Brown the beef
Heat vegetable oil in a Dutch oven over medium-high heat. Pat beef cubes dry, then sear in batches until deeply browned on all sides, about 5 minutes per batch. Transfer to a plate.
Sauté aromatics and stew base
Reduce heat to medium. Add chopped onion and cook, stirring occasionally, until soft and golden, about 7 minutes. Add minced garlic and tomato paste; cook for 2 minutes, stirring constantly.
Spice it up
Stir in ground coriander, blue fenugreek, dried marigold petals (or achiote), salt, and black pepper. Cook for 1 minute until fragrant.
Braise the beef
Return browned beef to the pot. Add enough water to almost cover the meat (about 3 cups). Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours, until beef is very tender.
Toggle cook wild rice
Meanwhile, cook wild rice separately: rinse, then boil in salted water (about 2:1 water-to-rice ratio) until tender, 45-50 minutes. Drain any excess liquid.
Combine and finish
After 1.5 hours, uncover stew and increase heat to medium-high to slightly reduce sauce, about 5 minutes. The sauce should be thick and coating the beef. Adjust seasoning.
Serve
To serve, spoon wild rice onto plates, top with chashushuli, and garnish with fresh cilantro. Offer lemon wedges for squeezing.
Equipment
- Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups
- Medium saucepan (for rice)
Nutrition facts
Tips
- Brown the beef in batches to avoid steaming, this builds the deep savory flavor., Wild rice cooks steadily, so check it later, drain well if any water remains to keep grain-to-stew ratio perfect.
- The stew tastes even better the next day, so feel free to make it ahead.
- When I make this for my family, I add a dollop of homemade green tkemali (plum sauce) per diner for a fruity kick.
Serving suggestions
- Serve over steamed wild rice, with fresh cilantro and a wedge of lemon or green tkemali on the side. The stew also pairs well with sautéed greens or roasted beets. A full-bodied Georgian orange wine or kvevri wine is fantastic, I promise you'll find hug in this meal.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.