Georgian cuisine is renowned for its bold, aromatic flavors and hearty dishes. This veal stew, known as “Chanakhi,” combines tender pieces of veal with a rich mixture of vegetables and spices. The flavors are layered with the warmth of hot pepper, the freshness of cilantro, and the richness of Georgian spices like utsho suneli and suneli hops. The result is a fragrant, soul-warming dish that’s perfect for a family gathering or a special meal. The combination of tender veal and vegetables simmered together creates a stew that bursts with flavor in every bite.

Full Recipe:

Ingredients:

• Veal (neck) – 1 kg
• Onion – 1 kg
• Tomatoes – 1 kg
• Bell pepper – 200 g
• Hot pepper – 1 pc
• Garlic – 20 g (about 4-5 cloves)
• Cilantro – 70 g
• Parsley – 30 g
• Utsho suneli (blue fenugreek) – 1 tsp
• Suneli hops (spice mix) – 1.5 tsp
• Salt – to taste
• Adjika (spicy Georgian condiment) – 2 tsp
• Butter – 50 g
• Vegetable oil – 3 tbsp
• Tomato paste – 2 tbsp

Step-by-Step Instructions:

Step 1: Prepare the Ingredients

1. Chop the veal:
   Cut the veal neck into medium-sized cubes. This will ensure the meat becomes tender during the slow cooking process.
2. Chop the vegetables:
   • Slice the onion into thin rings.
   • Dice the tomatoes and bell pepper into medium-sized pieces.
   • Chop the garlic finely.
   • For the hot pepper, remove the seeds if you prefer less heat, then finely chop.
   • Roughly chop the cilantro and parsley, keeping some aside for garnishing later.

Step 2: Brown the Veal

1. Heat the oil:
   In a large, heavy-bottomed pot, heat 3 tablespoons of vegetable oil over medium-high heat. Add the veal cubes and sear them until browned on all sides. This step helps lock in the flavors of the meat.
2. Add butter:
   Once the veal is nicely browned, add 50 g of butter to the pot and allow it to melt. Stir to coat the meat evenly.

Step 3: Add the Vegetables

1. Onions first:
   Add the sliced onions to the pot with the veal and cook until they become soft and translucent. The sweetness of the onions will complement the rich flavors of the veal.
2. Add the peppers and garlic:
   Once the onions are softened, add the chopped bell pepper, hot pepper, and garlic. Stir to combine and cook for an additional 2-3 minutes.

Step 4: Add the Tomatoes and Spices

1. Tomatoes and paste:
   Now, add the diced tomatoes and 2 tablespoons of tomato paste to the pot. Stir well to ensure the tomato paste dissolves into the mixture, which will enhance the flavor and color of the stew.
2. Season with spices:
   Sprinkle in 1 teaspoon of utsho suneli, 1.5 teaspoons of suneli hops, and salt to taste. Add the 2 teaspoons of adjika, which will give the stew a deep, spicy flavor characteristic of Georgian cuisine.

Step 5: Simmer the Stew

1. Add water and simmer:
   Pour in enough water to just cover the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for 1.5 to 2 hours, or until the veal is tender and the flavors have melded together beautifully.
2. Check and stir:
   Check the stew occasionally, stirring to ensure nothing sticks to the bottom of the pot. Add more water if needed to maintain a stew-like consistency.

Step 6: Final Touches

1. Add fresh herbs:
   Five minutes before the stew is ready, stir in the chopped cilantro and parsley. This will brighten the dish with fresh, herbal notes.
2. Serve:
   Serve the stew hot, garnished with a sprinkle of fresh herbs. You can pair this hearty dish with freshly baked bread, rice, or potatoes for a complete meal.

Cooking Tips:

• Utsho suneli substitution: If you can’t find utsho suneli (blue fenugreek), you can use ground fenugreek seeds as a substitute, though the flavor may be slightly different.
• Adjika: If adjika is not available, you can replace it with any hot chili paste or sauce, adjusting the quantity to your taste.
• Meat variation: While veal is traditional, you can also use lamb or beef for a similar result. Adjust the cooking time based on the tenderness of the meat.
• Simmering: The longer you simmer the stew, the more tender the meat will become, and the flavors will deepen. However, ensure not to overcook the vegetables.

Storage:

• Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits, making it even tastier the next day.
• Freezing: You can freeze the stew for up to 2 months. Thaw it in the refrigerator overnight and reheat it on the stove until warmed through.

Nutritional Facts (per serving, approx.):

• Calories: 420 kcal
• Protein: 35g
• Carbohydrates: 15g
• Fats: 25g
• Fiber: 5g
• Sugar: 6g
• Sodium: 700mg
• Vitamin A: 20% of daily value
• Vitamin C: 50% of daily value

FAQs:

1. Can I use beef instead of veal?
   Yes, beef works well in this recipe. However, adjust the cooking time based on the cut of beef you use. Beef may require longer cooking to become tender.
2. What can I serve with this stew?
   This stew pairs wonderfully with bread, rice, or mashed potatoes. You can also serve it with a side salad or steamed vegetables for a complete meal.
3. How spicy is this dish?
   The heat level can be adjusted to your preference. You can remove the seeds from the hot pepper for less spice or add extra adjika for a spicier stew.
4. What if I can’t find utsho suneli or suneli hops?
   These spices are key to authentic Georgian flavor, but if unavailable, you can substitute with a combination of ground fenugreek, coriander, and thyme.

Conclusion:

This Georgian veal stew with vegetables is a wonderful dish that highlights the bold and flavorful essence of Georgian cuisine. The slow-simmered veal becomes melt-in-your-mouth tender, while the combination of fresh vegetables, spices, and herbs creates a hearty, aromatic stew. Whether you’re cooking for a family meal or a special occasion, this dish is sure to impress with its rich flavors and comforting nature. Enjoy this Georgian culinary delight with your loved ones!