Georgian Beef and Potato Stew Recipe

• 2 pounds of stewing beef, cut into 3/4-inch cubes
• 1 stick of butter
• 2 onions, peeled and coarsely chopped
• 2 pounds of potatoes, peeled and chopped into 3/4 inch cubes
• 2 pounds of tomatoes, peeled and seeded (or two 450g cans)
• 2 bay leaves
• 3 cups of chopped fresh cilantro
• 3 cups of chopped fresh basil
• 1 green pepper, chopped
• 2 cloves garlic, chopped
• 1 hot red pepper, chopped (or 1/2 tsp cayenne)
• 1 teaspoon of salt
• 1 cup of water
• Freshly ground black pepper

1. Place the meat in a Dutch oven (ie Le Creuset pot or the like) and cook, covered, over low heat for 10 minutes, stirring once.
2. Uncover the pan and turn the heat to high.
3. Cook for another 10 minutes or so, until liquid evaporates.
4. It may take a bit more than 10 minutes.
5. Add butter at this point, and cook meat over medium heat, browning for about 10 minutes..
6. Add onions and potatoes and cook for 5 more minutes.
7. While the potatoes and onions are cooking, puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper.
8. Mix well.
9. Simmer, covered for one hour.
10. Test the potatoes for softness and serve!

stewing beef, butter, onions, potatoes, tomatoes, bay leaves, fresh cilantro, fresh basil, green pepper, garlic, hot red pepper, salt, water, freshly ground black pepper

Taken from cookeatshare.com/recipes/georgian-beef-and-potato-stew-654 (may not work)