Georgian Beef and Pickle Stew

[QSis]

This is a recipe that High Cheese's wife makes.

From "The Georgian Feast", by Darra Goldstein

Beef and Pickle Stew

Serves 4

2 pounds beef top round (or chuck roast), cut into 1 1/2" cubes
Salt and pepper
2 T. flour
3 T. butter
2 medium onions, coarsely chopped
3 cloves garlic, minced
1/2 cup tomato puree
1 T. picante sauce (such as Pickapeppa, or mix Worcestershire sauce w/hot sauce
1 bay leaf
1 1/2 cups coarsely chopped sour dill pickles
2 heaping T. capers
1 1/2 T. red wine vinegar
1/4 cup water

Preheat oven to 300 degrees.

Season meat with salt and pepper, then sprinkle with flour. Heat butter in an ovenproof pot, and brown meat. Add onions and garlic; cook for 10 minutes.

Add remaining ingredients and braise in the oven for 2 hours, or until meat is tender.

 

[QSis]

So, HC, do you and your wife really use SOUR pickles? As opposed to say, kosher dills?

Lee

 

[High Cheese]

She uses regular Klaussen kosher dill pickles. Also we found using chuck instead of round you have much better flavor and texture.

 

[Johnny West]

Here we gone should have gone to next page.

I have the pickles and beef roast.

 

[QSis]

I made this last night and LOVED it!!

I used 3.5 pounds of chuck roast, shook the beef chunks in flour, and browned them in batches. Then followed the recipe as written (well, using kosher dill pickles, as High Cheese said).

Absolutely wonderful! A keeper!

I want to research other Georgian recipes now!

Lee