Georgian Walnut Beef Stew (Kharcho-style)

1. Brown the Beef

1. Pat the beef cubes dry with a paper towel and season all over with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat the neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the beef in a single layer (work in two batches if your pot is small to avoid steaming). Sear undisturbed for 3–4 minutes until a deep brown crust forms, then flip and sear the other side for another 2 minutes. Transfer the browned beef to a plate and set aside.

2. Build the Aromatic Base

1. Turn the heat down to medium. In the same pot, toss in the diced onions with a pinch of salt. Cook for 4 to 5 minutes, stirring often, scraping up the caramelized bits left by the beef until the onions are soft and translucent.
2. Add the minced garlic, tomato paste, ground coriander, fenugreek, paprika, and chili flakes. Stir continuously for about 60 to 90 seconds until the spices turn fragrant and the tomato paste deepens to a brick-red hue.

3. Simmer and Soften

1. Return the beef and any rested juices back into the pot.
2. Pour in the crushed tomatoes and beef broth (or water). Give everything a good stir, bring to a gentle boil, then drop the heat to low.
3. Cover with a lid and let it simmer gently for 45 minutes to an hour (or up to 75 minutes if using tougher cut beef) until the meat is fork-tender.

4. Thicken with Rice and Walnuts

1. While the stew simmers, pulse the walnuts in a mini food processor or finely chop them with a knife until they resemble coarse, sandy meal.
2. Uncover the pot, stir in the rinsed rice, and let it cook in the simmering liquid for 12 to 15 minutes, until the grains are tender and swollen.
3. Stir in the ground walnuts. The sauce will rapidly transform, turning creamy, nutty, and luxuriously thick. Simmer uncovered for 3–5 more minutes so the flavors meld.

5. Finish and Serve

1. Remove the pot from the heat. Stir in the red wine vinegar (or lemon juice) to brighten the earthy richness of the nuts.
2. Taste and adjust seasoning with remaining salt and black pepper as needed.
3. Stir in half of the chopped fresh cilantro and dill, reserving the rest for garnish.
4. Ladle into warm bowls, scatter the remaining fresh herbs on top, and serve piping hot with crusty sourdough or flatbread.