Salyanka: Georgian Beef Stew With Red Peppers

1. 1

   Put the meat in a Dutch oven or similar heavy pot and cover with water. You'll need about 3 cups. Bring to a boil and skim the foam off the top. Lower the heat and simmer, uncovered, for 1 hour and 15 minutes or until almost tender, adding more water as necessary. You might have to periodically skim more foam off the top.

2. 2

   Add the red peppers and the tomatoes, stir, and cook uncovered for another 20 minutes.

3. 3

   Stir in the tomato paste, onions, and garlic, cover, and cook for another 40 minutes to 1 hour, until the beef is very tender and almost falling apart.

4. 4

   Season with salt, pepper, and paprika to taste and stir in half the parsley. Serve over rice, sprinkled with the remaining parsley.

* Per serving · 4 servings · Values may vary.