Kharcho is a term for hearty Georgian beef stew. This version is thickened with walnuts that requires little more than pot-watching.
Using paper towels, pat the beef dry, then season generously with salt. To a large heavy-bottomed pot over high heat, add the oil. When it’s hot and shimmering, add half of the beef and cook, stirring occasionally, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate, then repeat with the remaining beef and set aside.Turn the heat to medium-high, then, to the same pot, add the onions and cook, stirring occasionally, until browned, about 8 minutes.
Add hot water to cover the meat by one inch, then bring to a full boil. Turn the heat down to medium-low, cover, and cook, stirring occasionally, until the meat flakes when nudged with a fork, 3–3½ hours.Meanwhile, to the bowl of a food processor, add the walnuts, Aleppo pepper, coriander, fenugreek, marigold, and ½ cup warm water, and blend until smooth.Once the meat is tender, add the tomatoes and cook, stirring occasionally, until thickened slightly, about 15 minutes.
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