Georgian Beef Stew (Kharcho) with Walnuts and Herbs

Georgian beef stew, often called kharcho, is a hearty, tangy stew made with beef, rice, walnuts, herbs, and the sour plum sauce tkemali. Georgian cooks make it in different ways; this stovetop version balances tender beef and a rich broth with a bright, herby finish.

Ingredients

2 lb beef chuck, cut into 1½-inch cubes (900 g)
1 tsp kosher salt (5 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp neutral oil, such as sunflower or canola oil (30 ml)
2 medium yellow onions, finely chopped (about 300 g)
4 garlic cloves, finely chopped (about 12 g)
2 tbsp tomato paste (32 g)
1 tsp ground coriander (2 g)
1 tsp khmeli suneli (about 2 g); if unavailable, use ½ tsp dried marjoram, ¼ tsp ground coriander, and ¼ tsp ground fenugreek
½ tsp sweet paprika (1 g)
¼ tsp cayenne pepper (about 0.5 g), optional
6 cups beef broth, preferably low-sodium (1.4 L)
½ cup tkemali, Georgian sour plum sauce (120 ml); as a substitute, start with 2 tbsp red wine vinegar and 1 tbsp lemon juice (30 ml total), then adjust to taste
2 bay leaves
½ cup finely chopped or ground walnuts (60 g)
½ cup long-grain white rice, rinsed (95 g)
1 cup loosely packed chopped fresh cilantro (25 g)
½ cup chopped fresh parsley (15 g)
2 tbsp chopped fresh tarragon, optional (about 4 g)

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar pace. Pat the pieces dry with paper towels, then season them with the salt and black pepper. Chop the onions, garlic, walnuts, and herbs before you start cooking; this makes it easier to add them at the right moment. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, which helps keep the broth from becoming overly starchy.
Brown the beef. Heat the oil in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. Working in two or three batches, brown the beef on several sides, about 10 to 15 minutes total. Avoid crowding the pot: packed-in pieces steam rather than brown. Transfer each batch to a plate as it finishes. A dark fond on the bottom of the pot adds flavor, but lower the heat if those browned bits begin to burn.
Cook the aromatics and spices. Reduce the heat to medium and add the onions to the same pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until the onions soften and start to turn golden. Add the garlic, tomato paste, coriander, khmeli suneli, paprika, and cayenne, if using. Stir for about 1 minute, just until fragrant; spices can taste bitter if they scorch.
Simmer the beef. Return the beef and any juices on the plate to the pot. Add the broth, tkemali, and bay leaves, then stir and bring the liquid to a gentle boil. Lower the heat, cover the pot with the lid slightly ajar, and simmer gently for 1 hour 30 minutes. Stir once or twice and check that the liquid is bubbling softly, not boiling hard. For food safety, check a representative piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this stew should cook well beyond that temperature until the chuck is fork-tender.
Add the walnuts and rice. Stir in the walnuts and rinsed rice. Keep the stew at a gentle simmer, uncovered or with the lid slightly ajar, for 18 to 20 minutes, stirring occasionally so the rice does not stick. The rice should be tender and the beef should pull apart easily with a fork. If the beef still feels firm, simmer it for another 15 minutes or so; chuck can vary, and tenderness matters more than the clock.
Finish and serve. Remove the bay leaves. Stir in the cilantro, parsley, and tarragon, if using. Taste the broth and adjust the salt, pepper, or acidity; add a little more tkemali, vinegar, or lemon juice if it tastes flat. Let the stew stand for 5 minutes so the rice settles and the flavors come together, then ladle into warm bowls.

Tips

Choose the right cut. Beef chuck is a dependable choice because its connective tissue softens during a slow simmer. Stew meat also works, but pieces may come from different cuts and become tender at different rates. Keep the cubes fairly large; small pieces can dry out or break apart before the broth is ready.
Keep the simmer gentle. A rolling boil can make the beef tighten and cause the broth to reduce too quickly. Look for a few small bubbles rising at a time. If the level drops enough to leave rice or meat exposed, add hot water or broth a splash at a time.
Adjust sourness gradually. Tkemali varies in sharpness and saltiness by brand or recipe. If using the vinegar-and-lemon substitute, begin with the listed amount and taste near the end; add more in small increments. The aim is a noticeable tart edge that balances the beef, not a sharply sour broth.
Use walnuts finely chopped. Finely chopped or ground walnuts thicken the broth and distribute their flavor more evenly than large pieces. If you have a walnut allergy, omit them; the stew will be thinner and less nutty, but still flavorful. Do not add extra rice to compensate, since it will absorb broth and change the texture.

Serving Suggestions

Serve the stew hot in deep bowls, with a little extra chopped cilantro or parsley scattered over each portion. It is substantial because it contains both beef and rice, but crusty bread is useful for soaking up the tangy broth. A simple salad of cucumbers, tomatoes, and sliced onion makes a fresh contrast, especially when dressed lightly so it does not compete with the stew’s sour-plum flavor.

If the stew thickens while it sits, loosen each portion with a small splash of hot broth or water before serving. Put extra tkemali, lemon wedges, or chopped herbs on the table for people who want a brighter finish. Keep additions modest at first: the broth should remain savory and rounded, with the herbs and acidity complementing rather than masking the beef.

Variations

Make it without walnuts: Leave them out for a lighter, less creamy broth. You can stir in an extra tablespoon of chopped herbs at the end, but there is no need to replace the walnuts with another thickener.

Use a different souring ingredient: Tkemali is a Georgian sour plum sauce with a tart, fruity character. If you cannot find it, the vinegar-and-lemon mixture in the ingredients gives the stew acidity but lacks the plum and herb notes. A small spoonful of pomegranate molasses can add fruity depth, though it is sweeter; use it sparingly and balance it with lemon juice.

Change the herbs or heat: Cilantro and parsley give the finished stew a fresh flavor; use more parsley if you do not care for cilantro. Fresh tarragon is optional and adds a distinctive anise-like note. For a milder pot, omit the cayenne; for more heat, add a pinch at the table rather than making the whole batch too spicy.

Adjust the consistency: For a more broth-forward bowl, reduce the rice to ⅓ cup (65 g) or serve the rice separately. For a thicker stew, keep the stated amount and let the pot stand for a few extra minutes before serving. Rice continues to absorb liquid as it rests, so avoid adding extra rice during cooking unless you are also prepared to add more broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. As it chills, the rice absorbs broth and the walnuts make the liquid seem thicker; this is normal. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw overnight in the refrigerator before reheating when possible.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring often and adding broth or water to restore a spoonable consistency. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer. In a microwave, cover the bowl loosely, stir partway through, and check the center for 165°F (74°C). Avoid repeatedly cooling and reheating the full pot; portioning leftovers makes it easier to heat them evenly.

Frequently Asked Questions

Is Georgian beef stew the same as kharcho?
Kharcho is a Georgian soup or stew made in a range of regional and household styles. Beef, rice, herbs, and a souring ingredient such as tkemali are common in versions like this one; walnuts also appear in some recipes. The name does not point to one single fixed formula, so ingredients and thickness vary.

Where can I buy tkemali?
Look in Georgian or Eastern European grocery stores, or check the international aisle and online specialty shops. It is a tart plum sauce, often seasoned with herbs. If you cannot find it, use the vinegar-and-lemon substitute listed above and taste carefully, since it provides acidity without tkemali’s fruity flavor.

Can I make the stew ahead?
Yes. Cook it through, cool it promptly, and refrigerate it within 2 hours. The flavors meld as it sits, but the rice will absorb more broth overnight. Reheat it to 165°F (74°C), adding broth or water as needed. For the freshest herb flavor, you can hold back a little chopped parsley or cilantro and add it after reheating.

Why is my beef still tough after simmering?
It probably needs more time, or the pot may be simmering too vigorously. Keep the heat low and continue cooking in 15-minute increments until a fork slides into the beef easily. Chuck pieces are not always uniform, so a recipe’s estimated time is a guide rather than a guarantee of tenderness.

Can I make it in a slow cooker?
Yes, although browning the beef and softening the onions with the spices on the stovetop first will give the broth more depth. Transfer those ingredients with the broth, tkemali, and bay leaves to the slow cooker and cook until the beef is tender. Add the rinsed rice near the end, following your cooker’s guidance for rice, and stir in the fresh herbs just before serving so they stay bright.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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