Khashlama – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Khashlama is a traditional Georgian stew that embodies the rustic simplicity and deep flavors typical of Georgian cuisine. The dish is a celebration of hearty ingredients, often beef or lamb, slow-cooked with fresh vegetables and herbs. The origins of khashlama lie in the rich pastoral landscapes of Georgia, where slow braises have been a staple for centuries. This comforting stew is perfect for family gatherings, offering a symphony of flavors with each bite.
Ingredients
- beef chuck – 2 lb / 900 g
- water – 8 cups / 2 liters
- yellow onions – 2 large, sliced
- carrots – 3 medium, sliced
- red bell pepper – 1 large, sliced
- potatoes – 4 medium, cubed
- tomatoes – 2 large, chopped
- bay leaves – 2 leaves
- black peppercorns – 1 tsp
- salt – to taste
- fresh dill – 1/2 cup / 20 g, chopped
Instructions
- Cut the beef chuck into large chunks and place in a large pot.
- Add the water to the pot, bringing it to a boil. Skim off any foam.
- Once the broth is clear, reduce to a simmer. Add the onions, carrots, red bell pepper, and bay leaves.
- Let simmer gently covered for about 1 hour.
- Add the potatoes and tomatoes, continuing to simmer for another hour or until the meat is tender.
- Season with salt and peppercorns to taste. Stir in the fresh dill before serving.
Substitutions
- beef chuck -> lamb shoulder
- red bell pepper -> green bell pepper
- fresh dill -> parsley
Enhancements in the Next Evolution
- Add garlic for additional depth of flavor.
- Include white wine to enhance the richness of the broth.
- Use a slow cooker to improve tenderness of the meat.
- Consider adding a touch of smoked paprika for a hint of smokiness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Georgia