A rich, comforting Armenian-style stew layered with tender meat, vegetables, herbs, and a touch of beer for depth and flavor.
Ingredients:
• 3–4 lbs beef chuck roast and short ribs
• 2 bay leaves
• 6–8 whole peppercorns
• Salt, to taste
• 3–4 onions, sliced
• 3–4 tomatoes, sliced
• 3 bell peppers (any color), sliced
• 4–5 potatoes, peeled and halved
• Fresh red basil, cilantro, and parsley (for layering and topping)
• 1 bottle of beer (light or amber)
Instructions:
1. Wash the meat thoroughly, then boil with bay leaves and peppercorns. Once it comes to a boil, skim any foam and add salt. Simmer until the meat is tender.
2. Strain and reserve the broth.
3. In a large pot, layer onions, tomatoes, and peppers, then add the cooked meat. Continue layering with the remaining vegetables, lightly seasoning each layer with salt.
4. Pour the strained broth over the layers and add the bottle of beer.
5. Top with fresh red basil, cilantro, and parsley. Cover and let it simmer gently.
6. Add potatoes and season again with salt. Continue simmering until the potatoes are tender and the flavors come together beautifully.
Serve hot — the broth should be rich, the meat tender, and the aroma heavenly.