Ingredients:

• Veal (neck): 1 kg, cut into cubes
• Onion: 1 kg, finely chopped
• Tomatoes: 1 kg, chopped
• Bell pepper: 200 g, diced
• Hot pepper: 1, finely chopped (optional for extra heat)
• Garlic: 20 g (about 4-5 cloves), minced
• Cilantro: 70 g, chopped
• Parsley: 30 g, chopped
• Utsho suneli (blue fenugreek): 1 tsp
• Suneli hops (spice mix): 1.5 tsp
• Salt: To taste
• Adjika (spicy Georgian condiment): 2 tsp (adjust for heat preference)
• Butter: 50 g
• Vegetable oil: 3 tbsp
• Tomato paste: 2 tbsp

Steps:

1. Prepare the Ingredients: Start by preparing your ingredients. Chop the onions, tomatoes, and bell peppers. Mince the garlic and hot pepper (if you’re using it). Chop the cilantro and parsley finely and set them aside for later. Cut the veal into bite-sized cubes, ensuring they are evenly sized for even cooking.
2. Cook the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté them for 5-7 minutes, or until they become translucent and soft. Add the bell peppers and cook for an additional 3 minutes until they soften slightly. Add the minced garlic and hot pepper (if using) and sauté for another minute, allowing the garlic to release its aroma.
3. Brown the Veal: In the same pot, add the veal cubes and cook, stirring occasionally, until they are browned on all sides. This step is important to develop a deep flavor in the stew. It will take about 10-12 minutes. Make sure the meat is evenly browned and caramelized before moving to the next step.
4. Add the Tomatoes and Spices: Once the veal is browned, add the chopped tomatoes, tomato paste, Utsho suneli, Suneli hops, and adjika to the pot. Stir well to combine all the ingredients. Let the tomatoes cook down for about 10 minutes, releasing their juices and creating a base for the sauce. You’ll notice that the tomatoes start to soften and break down, forming a rich, flavorful sauce.
5. Simmer the Stew: After the tomatoes have broken down, add enough water to cover the meat and vegetables in the pot. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the veal is tender and fully cooked through. During this time, the flavors will meld together, creating a deep, savory sauce.
6. Add the Fresh Herbs: About 10 minutes before serving, stir in the chopped cilantro and parsley. These fresh herbs will brighten up the dish and add a fresh contrast to the richness of the stew. Taste the stew and adjust the seasoning with more salt or adjika if desired, depending on your heat preference.
7. Finish and Serve: Once the veal is tender and the stew is flavorful, remove the pot from the heat. The stew can be served hot, accompanied by a side of rice, crusty bread, or potatoes. The tender veal, rich sauce, and vibrant vegetables make for a satisfying and hearty meal that’s perfect for any occasion.

Prep Time:
20 minutes

Cooking Time:
2 hours

Total Time:
2 hours and 20 minutes

KCAL:
Approximately 350-400 kcal per serving (based on 6 servings)

Servings:
This recipe serves 6 people.

Explanation of the Recipe and Why It’s Timeless:

This Georgian Veal Stew with Vegetables and Herbs is an excellent example of the depth and richness of traditional Georgian cooking. The veal, a tender cut of meat, takes on a beautiful flavor as it slowly simmers in the sauce, absorbing all the spices and juices. The vegetables—onions, bell peppers, and tomatoes—combine to create a savory, aromatic base for the stew. The addition of fresh herbs like cilantro and parsley provides balance and freshness, helping to cut through the richness of the stew.

The key spices—Utsho suneli and Suneli hops—are signature ingredients in Georgian cuisine that give the stew its unique flavor profile. Utsho suneli, or blue fenugreek, adds a slightly tangy, earthy flavor that sets this dish apart. The Suneli hops spice mix contributes warmth and depth, while the adjika condiment brings heat and complexity to the stew.

What makes this dish timeless is the balance of flavors. It’s a dish that can be enjoyed in any season, though it is particularly satisfying in cooler weather, when the rich, savory stew is a comforting choice. The ingredients are relatively simple, but the combination of fresh vegetables, tender veal, and aromatic spices creates a memorable meal that feels both comforting and celebratory. Whether served as a family dinner or at a special gathering, this stew brings the warmth and hospitality of Georgia to your table.

Nutrition Facts (Approximate per Serving):

• Calories: 350-400 kcal
• Protein: 28 g
• Fat: 22 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 650 mg

FAQs:

1. Can I use other cuts of meat instead of veal?
   Yes, you can use beef or lamb if veal is unavailable. The cooking time may vary slightly depending on the cut, but both beef and lamb will work well in this stew.
2. Can I make this stew in advance?
   Yes, this stew actually tastes even better the next day as the flavors have more time to develop. You can make it a day ahead and store it in the refrigerator, then reheat it before serving.
3. Is this stew very spicy?
   The level of heat depends on the amount of adjika and hot pepper you use. If you prefer a milder dish, you can reduce or omit the hot pepper and use less adjika.
4. Can I freeze this stew?
   Yes, you can freeze this stew for up to 3 months. Let it cool completely, then transfer it to an airtight container and freeze. To reheat, defrost in the refrigerator overnight and reheat on the stove.

Tips for Making the Best Veal Stew:

1. Use Quality Meat:
   The key to a flavorful stew is using good-quality veal. Look for tender cuts like veal neck, which become incredibly flavorful and tender when slow-cooked.
2. Slow Cooking:
   Don’t rush the cooking process. Let the stew simmer on low heat for a couple of hours to allow the flavors to meld together and the meat to become tender.
3. Adjust the Spice Level:
   Taste the stew as it simmers and adjust the level of heat to your liking. If you prefer a milder dish, you can reduce the adjika and hot pepper.
4. Add Fresh Herbs Last:
   Stir in the cilantro and parsley near the end of cooking to maintain their bright flavor and vibrant color. These herbs add a fresh contrast to the richness of the stew.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This stew freezes well for up to 3 months. Make sure to let it cool completely before transferring it to a freezer-safe container. Reheat thoroughly before serving.

Conclusion:

This Georgian Veal Stew with Vegetables and Herbs is more than just a hearty meal—it’s a celebration of flavor, tradition, and the joy of cooking. Its richness and depth make it a perfect dish for family dinners or special occasions, and its simplicity in preparation ensures that anyone can enjoy the taste of Georgia in the comfort of their own home. The balance of tender veal, savory vegetables, aromatic spices, and fresh herbs creates a dish that’s both satisfying and unforgettable. It’s a timeless recipe that will continue to be cherished for generations to come, as its bold flavors and hearty nature make it a favorite for any occasion.