Chashushuli

Cut the beef into bite-sized pieces and sear in oil until the liquid evaporates.

Slice the onions into half-rings, add them to the meat, and cook for another couple of minutes.

Finely dice the bell pepper, add it to the meat, and sauté lightly.

Chop the tomatoes into small pieces, add them to the skillet, and cook for another 2–3 minutes.

Add a bit of clarified butter along with the spices, and mix thoroughly.

Pour in hot water and bring to a boil.

Reduce the heat to low, cover with a lid, and simmer for about 1 hour and 30 minutes until the meat is tender.

At the end, stir in the minced garlic and a generous amount of fresh herbs.