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Chashushuli is a dish close to my heart, a cherished gem from Georgian cuisine. Tender, succulent beef pieces mingling with juicy tomatoes, onions, peppers, and aromatic herbs and spices.

In my kitchen, I love letting the beef simmer slowly, allowing it to soak up all those incredible flavors until it melts in your mouth. The herbs – coriander, parsley, and dill – dance together with a touch of garlic, creating unmistakable Georgian magic.

Ingredients For Chashushuli


Opt for chuck roast or beef stew meat, which has a good balance of meat and fat, perfect for stewing.

For a leaner option, you can use beef sirloin, but keep in mind it might not become as tender as the fattier cuts. You could also try using lamb.


Yellow onions are a great choice for this recipe, offering a slightly sweet flavor that mellows as it cooks.


Fresh, ripe tomatoes are ideal for Chashushuli Beef. Look for meaty tomatoes like Roma or plum tomatoes, as they have fewer seeds and more flesh, perfect for stewing.

You can use canned diced tomatoes if fresh ones are not in season. Just make sure to drain some of the liquid before adding them.


Fresh garlic cloves provide the best flavor, offering that characteristic pungency and aroma.

If you’re in a pinch, garlic powder can be used. However, fresh garlic will always give you the best taste.


Use them generously for the best flavor.

If you’re not a fan of cilantro, you can substitute it with parsley or dill. Thai basil can be used in place of sweet basil.


Ucho-suneli is a traditional Georgian spice blend, but if you can’t find it, you can create your own blend with equal parts of coriander, fenugreek, marigold petals, and bay leaves.

Salt and Ground Red Pepper

Use kosher salt or sea salt for seasoning.

How To Make

Cut the beef into small cubes. Finely chop the onion, garlic, cilantro, and basil. Halve the tomatoes, squeeze out the liquid, and chop them finely.

In a large pan or Dutch oven, add the beef cubes and onions. Pour in 1/2 cup of water. Cook over medium heat, stirring occasionally, until the beef is browned and the onions are translucent.

Once the beef is browned, add the chopped tomatoes to the pan. Continue to cook until the tomatoes break down and release their juices.

Stir in the minced garlic, bay leaves, Ucho-suneli, ground coriander, saffron, salt, and ground red pepper. Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld together.

Reduce the heat to low, cover the pan, and let the Chashushuli simmer for another 10-15 minutes. This slow cooking process allows the beef to become tender and the flavors to develop fully.

Once the Chashushuli Beef is cooked to perfection, remove the bay leaves and discard them. Serve the dish hot, garnished with fresh cilantro and basil. Enjoy with crusty bread, rice, or mashed potatoes.

Tips and Tricks

  • Consider using a slow cooker or Instant Pot for hands-off cooking. Simply sear the beef and onions, then transfer everything to the cooker with the remaining ingredients. Cook on low for 6-8 hours for tender, flavorful results.
  • Try adding a touch of smoked paprika for a deeper, smokier flavor. You can also toss in some diced bell peppers or carrots for added sweetness and color.


Chashushuli is a popular Georgian dish that is frequently shared with friends and family at large gatherings or celebrations. It is a dish that brings people together and embodies Georgian culture and hospitality.
5 from 2 votes
Print Pin Rate
Course: Main Food Recipes, Meat Recipes, Snacks
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 3 servings
Calories: 330kcal


  • 1 kg Beef
  • 250 g Onion
  • 350 g Tomatoes
  • 2 cloves Garlic
  • 2 pieces Bay leaf
  • 1 bundle Cilantro
  • 1 bunch Basil
  • ½ tsp Ucho-suneli
  • ½ tsp Ground Coriander
  • ½ tsp Saffron
  • Salt to taste
  • Ground red pepper to taste


  • Cut the meat into small cubes.
  • Finely chop the onion, garlic and herbs.
  • Cut the tomatoes in half (across), squeeze the liquid, finely chop.
  • Put the meat and onions in the pan. Add 0.5 cups of water. Stew until the meat is tender. Hot water to pour a little.
  • Add tomatoes to the almost finished meat, continue to stew until cooked. Add herbs, garlic, spices, salt, pepper. Let it boil for another 10 minutes. Remove from the heat, cover, let it brew for 10–15 minutes.


Calories: 330kcal

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