Ingredients:

1 kg of beef (any cut)
400 grams of onions, sliced
100-120 grams of butter
50ml of water
3 cloves garlic, minced
1½ to 2 teaspoons salt
Black pepper to taste
1 teaspoon apple cider vinegar
2-3 eggplants, diced
1-2 zucchini, diced
Salt to taste
Oil for frying
1 large onion, chopped
1-2 peppers, chopped
2 tomatoes, chopped
1 teaspoon Khmeli Suneli (a Georgian spice blend, you can substitute with 1/2 teaspoon coriander seeds, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, and a pinch of cloves)
Black pepper to taste
1-2 cloves garlic, minced
Fresh dill, parsley, or cilantro to taste
Instructions:
Brown the beef. In a large pot or Dutch oven, melt the butter over medium heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
Sauté the onions. Add the sliced onions to the pot and cook until softened, about 10 minutes.
Simmer the beef. Add the water, garlic, salt, black pepper, and apple cider vinegar to the pot. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes, or until the beef is very tender.
Prepare the vegetables. While the beef is simmering, dice the eggplants and zucchini. Heat oil in a large skillet over medium heat. Add the diced eggplants and zucchini and cook until softened, about 10 minutes. Season with salt to taste.
Sauté the remaining vegetables. Add the chopped onion, chopped peppers, and chopped tomatoes to the skillet with the cooked eggplant and zucchini. Cook for an additional 5-7 minutes, or until the vegetables are softened. Stir in the Khmeli Suneli (or substitute spices), black pepper, and minced garlic.
Combine everything. Add the cooked vegetables from the skillet to the pot with the braised beef. Stir to combine.
Serve. Garnish with fresh dill, parsley, or cilantro before serving.
Tips:
You can use any type of beef for this recipe, but chuck roast, rump roast, or stew meat are good choices because they will become tender during the long simmering process.
If you don’t have Khmeli Suneli, you can substitute it with a mixture of coriander seeds, turmeric, cinnamon, and cloves as mentioned above.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is very similar to a Hungarian goulash, which is a hearty stew made with beef, vegetables, and paprika.