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About Georgia

from 30 April, 1999

 

Georgian Cuisine : MeatsSousi
Vegetables
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Meats
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Note: This section is in update process

Sousi
(Beef Stew)

2 pounds of stewing beef, cut into 1-inch cubes

Serves 4 to 6

2 pounds of stewing beef, cut into 1-inch cubes
1 1/4 sticks of butter
3 medium onions, peeled and coarsely chopped
2 pounds of potatoes, peeled and coarsely chopped
2 pounds of tomatoes, peeled and seeded (or two 28-ounce cans, drained)
2 bay leaves
4 cups of chopped cilantro
4 cups of chopped basil
1 green pepper, chopped. Seeds and core removed.
1 hot red pepper, chopped
1 teaspoon of salt
1 cup of water
Freshly ground black pepper

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once. Uncover the pan and turn the heat to high. Cook for another 10 minutes, until liquid evaporates.

Add butter at this point, and cook meat over medium heat for about 10 minute more, stirring occasionally, until it browns. Next, add onions and potatoes and cook for 5 more minutes.

Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered for one hour.

 


 

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