Ingredients with Measurements:
- 1 lb beef stew meat, cut into small cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup uncooked rice
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1/4 cup red wine vinegar
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 3-5 minutes.
3. Add the uncooked rice, diced tomatoes, beef broth, red wine vinegar, tomato paste, paprika, coriander, cumin, basil, oregano, thyme, cayenne pepper, salt, and pepper. Stir to combine.
4. Add the browned beef back into the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the rice is cooked.
5. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce
- Beef broth can be substituted with chicken or vegetable broth
Variations:
- Add chopped carrots and celery for extra vegetables
- Use quinoa instead of rice for a gluten-free option
- Add a dollop of sour cream on top for extra creaminess
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onion and garlic
- Taste and adjust seasoning as needed before serving
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the rice is not cooked after 1-2 hours of simmering, add more broth or water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef Kharcho is a traditional Georgian soup that is typically made with beef, rice, and a variety of spices. It is known for its rich and tangy flavor.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Georgian