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Grass-Fed Beef & Red Lentil Kharcho Stew

Name: Grass-Fed Beef & Red Lentil Kharcho Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: georgian-supra
Ingredients: 2.2 lbs grass-fed beef chuck, cut into 3cm cubes; 1 cup red lentils, rinsed and drained; 1 cup raw walnuts, finely ground; 1 cup fresh sour plums, pitted and chopped; 2 large yellow onions, finely diced; 6 cloves garlic, minced; 2 medium carrots, diced into 1cm rounds; 1/4 cup grass-fed ghee, melted; 1 tbsp ground turmeric, freshly ground preferred; 1 tbsp coriander seeds, freshly ground; 1 tsp red pepper flakes, crushed; 8 cups grass-fed bone broth, homemade or low-sodium; 1 cup basmati rice, rinsed until water runs clear; 1 bunch fresh coriander leaves, chopped; 1 bunch fresh parsley, chopped

A hearty Georgian stew featuring grass-fed beef and red lentils simmered in a rich, orange-hued broth thickened with ground walnuts. The flavor profile is savory and deeply aromatic, balanced by the natural tartness of sour plums and brightened with fresh coriander.

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Georgian Supradinnermediumblueprint-alignedwhole-foodno-added-sugaranti-inflammatoryhigh-polyphenolhigh-proteingluten-free

Serves

Prep

20 min

Cook

45 min

Calories

1099kcal

Protein

82g

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Grass-Fed Beef & Red Lentil Kharcho Stew — authentic Georgian Supra recipe from Taste Meridian

Ingredients

Serves

Main

2.2 lbsgrass-fed beef chuck, cut into 3cm cubes
1 cupred lentils, rinsed and drained
1 cupraw walnuts, finely ground

Acid

1 cupfresh sour plums, pitted and chopped

Aromatics

2 largeyellow onions, finely diced
6 clovesgarlic, minced
2 mediumcarrots, diced into 1cm rounds

Fats

1/4 cupgrass-fed ghee, melted

Spices

1 tbspground turmeric, freshly ground preferred
1 tbspcoriander seeds, freshly ground
1 tspred pepper flakes, crushed

Liquid

8 cupsgrass-fed bone broth, homemade or low-sodium

Carb

1 cupbasmati rice, rinsed until water runs clear

Finish

1 bunchfresh coriander leaves, chopped
1 bunchfresh parsley, chopped

Equipment

heavy-bottomed Dutch oven — retains heat for even simmering without scorching
spice grinder or mortar and pestle — essential for fresh coriander and turmeric freshness

A little context

Kharcho is a staple of the Georgian Supra, a feast centered on community and abundance. We honor this tradition by using grass-fed beef and unsweetened sour plums instead of sugary tomato pastes or refined sugar often found in modern adaptations. The thickening agent remains ground walnuts, a traditional practice that adds healthy fats without processed starches.

Why this food

The longevity story

This dish leverages the synergy of turmeric and black pepper (if added) to boost curcumin bioavailability for systemic inflammation reduction. Grass-fed beef provides high-quality protein and conjugated linoleic acid (CLA), while red lentils supply soluble fiber for gut microbiome diversity. Walnuts contribute alpha-linolenic acid (ALA), a plant-based omega-3, and fresh coriander adds polyphenols that support detoxification pathways.

Method

01
Toast the Spices
In a dry pan over medium heat, toast coriander seeds for 2 minutes until fragrant. Grind immediately and mix with turmeric and red pepper flakes.
02
Sear the Beef
Pat beef cubes dry and season with salt. Heat ghee in the Dutch oven until shimmering. Sear beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
03
Sauté Aromatics
In the same pot, add onions and carrots. Cook for 5 minutes until onions soften. Add garlic and cook for 1 minute more.
04
Bloom Spices
Stir in the spice mixture and cook for 1 minute to release oils, adding a splash of broth if it sticks.
05
Simmer Base
Return beef to the pot. Add lentils, sour plums, and remaining broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes.
06
Add Rice
Stir in rinsed basmati rice. Cover and simmer for another 15-20 minutes until rice is tender and liquid is absorbed.
07
Thicken with Walnuts
Stir in ground walnuts. Simmer uncovered for 5 minutes to thicken the stew. The oil from walnuts should rise to the surface slightly.
08
Finish with Herbs
Turn off heat. Stir in half the fresh herbs. Let rest for 5 minutes before serving to allow flavors to meld. Garnish with remaining herbs.

Nutrition facts

Per serving · 1 of 4

Calories

1099

82g

Protein

47g

Carbs

68g

Fat

— Saturated: 25 g
— Polyunsaturated: 15 g
Carbohydrates: 47 g
— Fiber: 9 g
— Sugars: 6 g
Cholesterol: 302 mg
Sodium: 1114 mg
Potassium: 1393 mg

Estimated from USDA FoodData Central for matched ingredients (60% ingredient coverage). Values vary with brand, preparation, and exact measurements.

Pro tips

✦Source sour plums at Eastern European markets; if unavailable, unsweetened tamarind concentrate is the best substitute.
✦Grind your own coriander seeds; pre-ground loses 60% of its volatile oils within weeks.
✦Do not skip the walnut step; they provide the traditional texture and healthy fats that replace flour thickeners.
✦Look for beef with deep red color and creamy white fat, indicating grass-fed pasture-raising.
✦If the stew is too thick, add hot water; if too thin, simmer longer with the lid off.

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Equipment

Dutch Oven →Mortar And Pestle →Mortar →Spice Grinder →

Specialty ingredients

Ghee →

Substitutions

grass-fed beef chuck → pasture-raised lamb shoulder (traditional alternative, slightly stronger flavor)
sour plums → unsweetened tamarind paste (use 60g paste for 200g plums)
basmati rice → cauliflower rice (add in last 5 minutes to maintain texture)

Storage

cool completely and store in glass containers. refrigerate up to 4 days or freeze portions for up to 3 months. walnuts may soften over time.

What to serve with it

green tea with lemon
dry georgian red wine (saperavi)
sparkling water with fresh mint

FAQ

Why use walnuts instead of flour?+

Traditional kharcho uses walnuts for thickening. This adds polyphenols and healthy fats while keeping the dish gluten-free and avoiding processed thickeners.

Can I make this in a slow cooker?+

Yes. Sear beef and sauté onions first, then transfer to slow cooker. Cook on low for 6 hours. Add rice and walnuts in the last 30 minutes.