Georgian Pomegranate-Braised Beef with Walnut Sauce (Kharcho)

Ingredients

• 1 cup raw walnuts
• ¼ cup drained roasted red peppers
• 2 tablespoons neutral oil
• 2 medium yellow onions, finely chopped
• Kosher salt and ground black pepper
• 4 medium garlic cloves, minced
• 3 tablespoons tomato paste
• 2 teaspoons ground coriander, divided
• 1½ teaspoons ground fenugreek, divided, or 2 teaspoons ground blue fenugreek, divided (see headnote)
• 1 teaspoon red pepper flakes
• ¼ teaspoon ground turmeric
• 3 pounds boneless beef chuck roast, trimmed and cut into 1- to 1½-inch chunks
• ½ cup pomegranate juice
• 2 tablespoons white vinegar
• Chopped fresh cilantro, to serve
• Pomegranate seeds, to serve (optional)

Instructions

1. 1. Process walnuts and roasted peppers until mostly smooth. Brown onions in oil.
2. 2. Add garlic, tomato paste, part of the coriander and fenugreek, pepper flakes and turmeric. Stir in beef, walnut-pepper puree and water; cover and cook at 325°F for 2 hours.
3. 3. Add pomegranate juice and remaining spices. Cook uncovered about 1 hour, stir in vinegar, season and serve with cilantro and optional pomegranate seeds.