Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 900 grams of beef chuck roast into 2-inch cubes and pat them dry thoroughly.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then brown the beef cubes on all sides in batches until deeply colored, transferring them to a plate.

3. 3

   Add 2 diced large onions to the Dutch oven and sauté for 8 minutes until softened and translucent, then stir in 6 minced garlic cloves, 1.5 teaspoons of coriander powder, and 1 teaspoon of ground Georgian blue fenugreek for 1 minute until fragrant.

4. 4

   Return the browned beef to the pot, add 2 cups of beef broth, 1.5 cups of dry red wine, 2 whole star anise pods, 2 bay leaves, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle simmer.

5. 5

   Cover the Dutch oven tightly and braise the beef in a preheated 160°C (325°F) oven for 2.5 to 3 hours, or until the beef is fork-tender.

6. 6

   Stir in 1 cup of finely ground walnuts and 0.25 cup of pomegranate molasses into the braising liquid, then continue to cook uncovered on the stovetop over low heat for another 15 minutes, allowing the sauce to thicken slightly.

7. 7

   Remove the bay leaves and star anise pods, then garnish the finished dish with 0.5 cup of chopped fresh cilantro before serving.