Spicy Georgian beef stew (Chashushuli)

1. Cut the beef into 2-3 cm cubes and pat dry with kitchen paper; slice the onions into half-moons and the peppers into strips, finely chop the chillies and garlic, and peel and dice the tomatoes.

2. Heat the oil in a heavy-based pot until very hot and brown the meat in two batches until well seared on all sides; lift out the meat.

3. Fry the onions in the oil for 5-6 minutes until golden, then add the pepper strips and chillies and fry for another 3-4 minutes.

4. Return the meat, add the tomatoes, half the garlic and the utskho suneli, season with salt and pepper, add a little water (about 150 ml), cover and simmer gently for 1-1.5 hours until the meat is meltingly tender; stir now and then and add a splash of water if needed.

5. At the end, cook uncovered for 5-10 minutes to reduce the juices to a short, glossy sauce, then take off the heat and stir in the remaining garlic.

6. Scatter generously with fresh chopped coriander and serve hot with fresh bread or lavash.

Tip: The name chashushuli comes from the Georgian word for "spicy", so don't hold back on the chilli. If you have no utskho suneli, half a teaspoon of ground fenugreek plus a pinch of coriander seed makes a good substitute.