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Salyanka: Georgian Beef Stew With Red Peppers and Tomatoes

June 11, 2021
Salyanka: Georgian Beef Stew With Red Peppers and Tomatoes

Ever since I first visited Georgia (then part of the Soviet Union) in the late 1980s, I have loved its cuisine, in particular a bright beef and red pepper stew called Salyanka. So, I was delighted when, on a recent trip to Israel with Mike Solomonov from Zahav Restaurant in Philadelphia, we decided to eat at Racha, a Georgian restaurant in downtown Jerusalem. As we entered the stone British Mandate office building where the restaurant is located, right across from the original office of the Jerusalem Post, I felt transported to a home in Racha, the western province in Georgia, whose Jewish community dates back 2,600 years.

Featured in: How To Make Salyanka, a Hearty Georgian Stew With Beef and Red Peppers


  • 2pounds beef stew meat, cubed
  • 2large red bell peppers (about 1 pound), cut in 1-inch squares
  • 7ounces high quality canned plum tomatoes (about 3 fresh plum tomatoes, peeled, crushed with your hands
  • 2tablespoons tomato paste
  • 2large onions, diced
  • 5cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • Hot paprika to taste
  • ½bunch parsley, chopped
Yield: 6-8 servings


  • Step 1

    Put the meat in a Dutch oven or similar heavy pot and cover with water. You’ll need about 3 cups. Bring to a boil and skim the foam off the top. Lower the heat and simmer, uncovered, for 1 hour and 15 minutes or until almost tender, adding more water as necessary. You might have to periodically skim more foam off the top.

  • Step 2

    Add the red peppers and the tomatoes, stir, and cook uncovered for another 20 minutes.

  • Step 3

    Stir in the tomato paste, onions, and garlic, cover, and cook for another 40 minutes to 1 hour, until the beef is very tender and almost falling apart.

  • Step 4

    Season with salt, pepper, and paprika to taste and stir in half the parsley. Serve over rice, sprinkled with the remaining parsley.