Stewed Meat with Potatoes – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb, cut into large chunks (shoulder, leg, or chuck)
• 3–4 tbsp animal fat (beef/lamb tallow) or vegetable oil
• 2 large onions, thickly sliced
• 3–4 garlic cloves, crushed or sliced
• 3–4 large potatoes, cut into chunky wedges
• 1 tsp coarse salt, ½ tsp freshly ground black pepper
• 1 tsp paprika or smoked paprika (optional—for depth)
• 200–300 ml water or meat broth
• Optional: fresh parsley or cilantro for garnish

2. SEAR THE MEAT & BUILD A FLAVOR BASE

1. Heat fat/oil in a heavy pot or cast-iron pan over medium-high heat until shimmering.
2. Add meat in batches—sear on all sides for 3–4 minutes to develop a rich crust. Transfer browned meat to a plate.
3. In the same pot, add onions and sauté 4–5 minutes, stirring up browned bits.
4. Add garlic and sauté briefly until fragrant (about 1 minute).

3. LAYER AND SEASON

1. Return the seared meat to the pot.
2. Add potato wedges, nestling them around the meat.
3. Sprinkle salt, pepper, and paprika evenly over everything.
4. Stir gently to distribute flavor, but keep the layers intact.

4. BRAISE TO TENDERNESS

1. Pour in water or broth—just enough to come halfway up the sides of the meat/potatoes.
2. Bring to a gentle simmer, reduce heat to low, and cover the pot.
3. Let it simmer for 1.5–2 hours, stirring every 30 minutes and adding hot water if it becomes too dry.
4. The meat should be tender and potatoes easily pierced with a fork.

5. REST, GARNISH & SERVE

1. Remove from heat and let the stew rest, covered, for 10 minutes—this allows flavors to settle.
2. Taste and adjust seasoning as needed.
3. Sprinkle with chopped parsley or cilantro for brightness.
4. Serve hot—straight from the pot—best enjoyed with:
   • Crusty bread or flatbread to soak up the juices
   • A fresh salad or pickles for contrast

🔥 NOTES

• Browning creates depth—don’t rush the searing.
• Layered textures—meat below, potatoes above—help everything cook evenly.
• Slow-braising ensures tenderness and flavor melding.
• Minimal seasoning keeps the ingredients honest and robust.
• Resting finishes the dish—it’s cooking’s quiet reward.