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Georgia

Beef and Mushrooms Braised with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Slowly braise beef and mushrooms with Megrelian ajika, white wine, walnuts, garlic and coriander for a rich Georgian-inspired stew

Georgian home recipeGeorgian dish
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Wide table view of ajika beef and mushrooms with ghomi, mchadi, walnuts and Georgian patterned cloth.
Yield4 portions
Serving basisOne-quarter of the finished beef, mushrooms, vegetables and sauce
DifficultyModerate; allow a long, gentle braise and check the largest beef cube with a thermometer
Dietary classificationContains beef and walnuts; check ajika and stock labels for additional allergens and gluten
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The dish

About Beef and Mushrooms Braised with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Samegrelo is associated with ajika, a pepper-based seasoning used with meat and other foods. A published Georgian family recipe pairs beef with mushrooms, onion, sweet pepper, wine, garlic, coriander and nut ajika. This measured home version follows that broad combination while adjusting the amounts and method for a four-portion stovetop braise. It does not claim to be a canonical or exclusive Chkhorotsku specialty.

Beef chuck or clod becomes tender during a slow, covered simmer. Cut the meat into even cubes and keep the simmer gentle so the beef softens before the mushrooms and vegetables are added. Mushrooms release liquid as they cook, so uncover the pot near the end to reduce the sauce without boiling it dry.

Ajika paste varies in heat and salt, and nut ajika may also contain other ingredients. Taste it before salting the pot and check its label, along with the stock. Ground walnuts add body and a mellow nutty note. The fresh cilantro and ground coriander go in near the end to keep their aroma distinct.

Cook the dish

Ingredients

Beef and vegetables

  • 600 glean beef chuck or clod, visible fat and sinew trimmed, cut into 3 cm cubes
  • 400 gcultivated cremini or button mushrooms, wiped clean and halved or quartered
  • 250 gyellow onions, thinly sliced
  • 150 gred bell pepper, stem and seeds removed and sliced
  • 250 mldry white wine
  • 250 mllow-sodium beef stock or water, hot
  • 40 gunsalted butter, divided
  • 15 mlneutral sunflower oil
  • 1bay leaf

Ajika and finish

  • 20 gred ajika paste, or less if very hot or salty
  • 20 gwalnut halves, finely ground
  • 8 ggarlic, crushed or finely grated
  • 15 gfresh cilantro, finely chopped
  • 2 gground coriander
  • 3 gfine salt, or less depending on ajika and stock
  • 0.5 gfreshly ground black pepper
Method

Method

  1. Prepare the ingredients and brown the beef. Pat the beef dry and trim visible connective tissue. Heat the sunflower oil and 15 g butter in a heavy pot over medium-high heat. Brown the beef in batches, turning to colour several sides, about 6–8 minutes total per batch. Transfer to a clean bowl. Keep raw beef and its utensils separate from ready-to-eat foods.

  2. Braise until nearly tender. Return the beef and any collected juices to the pot. Add the wine, hot stock or water, bay leaf, pepper and a little of the salt. Bring just to a simmer, cover and cook gently for 75–85 minutes, stirring occasionally. Add a splash of hot water if the liquid gets low. The cubes should be yielding but not yet falling apart.

  3. Cook the mushrooms and vegetables. Add the mushrooms, onions, red pepper and remaining 25 g butter. Simmer uncovered for 15–20 minutes, stirring occasionally, until the mushrooms are tender and the sauce has reduced. Check that the largest beef cube has reached at least 63 °C; if not, continue simmering until it does and the meat is fork-tender.

  4. Season, rest and serve. In a small bowl, loosen the ajika and ground walnuts with a ladleful of hot cooking liquid. Stir in the garlic and ground coriander, then fold this mixture into the pot with the cilantro. Simmer for 2 minutes, taste and adjust salt. Remove the bay leaf, cover and rest off heat for 5 minutes. Serve hot.

Excerpt

Excerpt

Beef chuck simmers with white wine and bay until tender, then joins mushrooms, onion, sweet pepper and walnut ajika. Fresh cilantro and ground coriander finish this warming Georgian-inspired stew.

Practical guidance

Success points

  • Brown the beef in batches so it sears instead of steaming.
  • Keep the braise at a low simmer and add hot liquid if the pot starts to dry before the beef is tender.
  • Add mushrooms and vegetables only after the beef has softened; reduce the sauce uncovered.
  • Check the largest cube reaches at least 63 °C, then continue the gentle braise until fork-tender.
  • Add salt cautiously because ajika and stock can already be salty.
Practical guidance

Practical guidance

  • If using larger beef cubes, allow additional braising time; tenderness matters more than the clock, while the thermometer confirms the safety endpoint.
  • If your ajika is very salty or hot, begin with 10–15 g and offer more at the table. Do not add extra salt until the stew has simmered and the seasoning is tasted.
  • Keep raw beef refrigerated at 4 °C or colder and cook within 3–5 days of purchase, or freeze it. Refrigerate leftovers within 2 hours, store at 4 °C or colder and use within 3–4 days.
  • Reheat leftovers throughout to 74 °C, adding a little water or stock if the sauce has thickened.
Nutrition per serving

Nutrition per serving

  • Serving size: One-quarter of the recipe
  • Calories: About 440 kcal
  • Carbohydrate: About 17 g
  • Protein: About 35 g
  • Fat: About 23 g
  • Dietary fibre: About 4 g
  • Sodium: About 550 mg
Allergens and food safety

Allergens and food safety

Contains beef and walnuts (tree nuts). Check the ajika and stock labels for other allergens, gluten and cross-contact statements. Keep raw beef cold, wash hands and clean surfaces after handling it, and use separate utensils for ready-to-eat food. Bring the largest beef cube to at least 63 °C and continue braising until fork-tender. Do not leave cooked stew at room temperature for more than 2 hours; cool leftovers promptly and store at 4 °C or below.

To finish

To finish

  • Serve with ghomi or mchadi to catch the rich ajika and walnut sauce.
  • A crisp cucumber and herb salad adds a cool, fresh contrast to the slow-cooked stew.
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