Georgian Beef Ragout

Name: Georgian Beef Ragout
Yield: Serves 6 to 8
Cuisine: Russia
Ingredients: 2 to 3 tablespoons (or as needed) olive oil; 2 pounds beef chuck or other stewing beef cut into ½-ineh cubes; 2 large onions, diced (about 4 cups); 1 tablespoon minced garlic; 1½ cups diced, canned tomatoes; 1 teaspoon finely minced garlic; 2 teaspoons paprika; 1 teaspoon ground coriander; 1 teaspoon (or to taste) salt; 1½ teaspoons chopped fresh tarragon; ½ teaspoon (or to taste) freshly ground pepper; 2 tablespoons chopped fresh cilantro; 1 tablespoon grated lemon zest; 1½ cups water or Beef Stock; 1 cup chopped walnuts, toasted; 2 cups pitted prunes (about 12 ounces)

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The theme of prunes and meat is a recurring one in the cuisines of North Africa and the Middle East, but also in France. Scandinavia. Germany, and Hungary. The clues that this dish is from Russia are the additions of cilantro, lemon zest, and walnuts—sort of tkemali sauce with crunch! I like to rub the meat with a dry marinade and let it absorb the spices overnight. This stew can be prepared 1 to 2 days ahead and reheated over a low flame or in a 350-degree oven before serving.

Ingredients

Europe
Russia
Main course
Eastern Europe
Spicy
Gluten-free

Ingredients

Method