Meat with Vegetables and Bread – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb, cut into large chunks (shoulder, leg, or brisket)
• 3–4 tbsp animal fat (lamb or beef tallow) or vegetable oil
• 2 large onions, thickly sliced
• 3–4 garlic cloves, crushed or thinly sliced
• 2–3 carrots, cut into chunks
• 2–3 bell peppers, cut into strips
• 3–4 tomatoes, chopped (or 200 ml tomato purée)
• 1 tsp salt, ½ tsp black pepper
• 1 tsp paprika (optional – for warm color)
• 1–1.2 L water or broth
• Optional: fresh herbs (parsley, cilantro, dill) for serving
• Rustic bread or flatbread, for serving

2. SEAR & SAUTÉ BASE

1. Heat fat or oil in a deep pot or cast‑iron pan over medium‑high heat until shimmering.
2. Add meat in batches—sear each piece on all sides until deeply browned (3–4 min per side). Transfer to a plate.
3. In the same pot, stir in onions and sauté for 4–5 minutes, scraping up browned bits from the meat.
4. Add garlic, cooking for another minute until fragrant.

3. BUILDING THE STEW

1. Add carrots, bell peppers, and chopped tomatoes to the pot. Sauté for 3–4 minutes, stirring occasionally.
2. Return the browned meat to the pot and sprinkle with salt, pepper, and optional paprika.
3. Stir gently to combine all ingredients and distribute flavors.

4. BRAISING TOGETHER

1. Pour in water or broth, ensuring meat and vegetables are partially submerged.
2. Bring to a gentle boil, then reduce to low heat. Cover the pot.
3. Simmer for 1.5–2 hours, stirring every 30 minutes and adding hot water if the stew gets too thick or begins to dry out.
4. The end result should feature tender meat and vegetables in a rich, aromatic sauce.

5. RESTING & SERVING

1. Turn off the heat and let the dish rest, covered, for 10 minutes—this lets flavors settle and juices blend.
2. Sprinkle fresh herbs on top for a burst of brightness and aroma.
3. Serve hot in a deep dish alongside fresh rustic bread or flatbread. Tear the bread and dip it into the stew to soak up the savory juice.

🔥 NOTES

• Layered flavors: seared meat, sautéed aromatics, and slow braise build depth.
• Minimal seasoning: quality ingredients and time bring out true flavor.
• One‑pot simplicity: easy prep, deep flavor, and rustic charm.
• Bread companion: tearing into fresh bread to soak up sauce is pure Cauca­sian tradition.