Meat Stew with Smoked Sausages – GEORY KAVKAZ

🧂 Ingredients (Serves 5–6)

Proteins:

• 800 g beef or lamb, cut into large bite-size cubes
• 600 g smoked sausage, thickly sliced (preferably semi-dry or spicy)

Vegetables:

• 2 large onions, thinly sliced or chopped
• 2–3 medium carrots, sliced into rounds or sticks
• 1–2 bell peppers (optional), deseeded and chopped
• 3–4 garlic cloves, minced

Seasonings & Aromatics:

• 2 tbsp vegetable oil (or rendered lamb fat)
• Salt and freshly ground black pepper, to taste
• 1 tsp paprika (optional, for color and mild warmth)
• 1–2 bay leaves
• 1 tsp cumin seeds or coriander seeds (optional, for a smoky-earthy layer)

Liquid:

• 400–500 ml water or broth (beef or lamb stock preferred)

Garnish:

• A handful of fresh parsley or dill, finely chopped

🔪 Preparation Steps

🥩 1. Prepare and Brown the Meats

1. Trim and cut the beef or lamb into uniform pieces (~3–4 cm wide).
2. Slice the sausage into thick coins, about 1 cm thick.
3. In a heavy-bottomed pot (cast iron or Dutch oven ideal), heat the oil over medium-high heat.
4. Sear the beef/lamb pieces in batches until well-browned on all sides. This step builds flavor—do not overcrowd the pot.
5. Remove the meat and set aside.
6. In the same oil, quickly brown the sausage slices for 1–2 minutes per side until lightly crisp. Remove and reserve.

🧅 2. Sauté the Base Vegetables

1. In the remaining fat, add the sliced onions. Cook over medium heat for about 5–7 minutes, stirring frequently, until soft and golden.
2. Add the carrots and continue cooking for another 3–4 minutes until they begin to soften.
3. Stir in bell peppers (if using) and cook for 2 more minutes.
4. Add the minced garlic, paprika, and optional spices (like cumin or coriander seeds). Stir continuously for 1–2 minutes until the aroma deepens.

🍲 3. Combine Everything and Simmer

1. Return the browned beef/lamb and sausage slices to the pot.
2. Toss everything together gently so the meat and vegetables are evenly distributed.
3. Add salt, pepper, bay leaves, and pour in just enough water or broth to partially submerge the contents (about 1 cm below the top layer).
4. Bring to a boil, then reduce heat to low. Cover tightly with a lid.

🔥 4. Slow Stew for Flavor

1. Let the stew simmer gently on low heat for 45–60 minutes, or until the meat is fork-tender.
2. Stir occasionally and check for moisture—add a splash of water or broth if drying out too quickly.
3. Remove bay leaves once the stew is fully cooked.

🪄 5. Final Seasoning and Garnish

1. Taste and adjust the seasoning—add more salt or pepper if needed.
2. Let the pot rest off-heat for 10 minutes to allow the flavors to mellow.
3. Just before serving, sprinkle generously with freshly chopped parsley or dill for a fresh herbal lift.

🍽️ How to Serve

This stew is incredibly versatile. Serve it:

• In deep bowls, with crusty sourdough bread or fresh lavash
• Over buttery mashed potatoes
• With a side of rice, buckwheat, or bulgur
• As a one-pot meal by itself, with pickles or pickled cabbage on the side

Serve hot, and let everyone spoon from the communal pot—it’s meant to be shared.

✅ Additional Notes & Variations

• Type of sausage: Try to use a smoked sausage with some spice, like kabanos, chorizo, or spicy kielbasa. Avoid sweet sausages.
• Meat options: Beef chuck, lamb shoulder, or goat are ideal for stewing due to their marbling.
• Thicker stew: For a more gravy-like consistency, reduce the uncovered stew on high heat for the last 5 minutes.
• Vegetarian twist: You can adapt this by using only sausages and root vegetables (like turnip, parsnip, or potatoes).
• Storing: This dish keeps beautifully. Refrigerate up to 3–4 days or freeze in portions. It tastes even better the next day.