Khashlama is an Armenian beef stew/soup that’s slow-cooked until the meat is fall-apart tender. It’s also made with onions, tomatoes, red bell peppers, and lots of cilantro to flavor the broth. My family enjoys the meat and broth separately, but definitely feel free to eat this together as a soup. The bone broth this makes is literal gold, so however you eat it, it will be fantastic.

Ingredients:

• 3.5 pounds bone-in beef short ribs
• 2 medium tomatoes, sliced
• 1/2 red bell pepper, sliced
• 1 white onion, sliced
• 10 whole potatoes, peeled and soaking in water
• salt to taste
• 2-3 tbsp paprika
• 1/4 cup chopped cilantro
• 12 cups water

Directions:

1. Add the short ribs to a large pot, cover with water, and bring to a boil over medium-high heat. After a few minutes of boiling, some scum will float to the top. At this point, remove the short ribs from the pot, then drain and wash the pot. Wash the short ribs as well under cool water to remove the scum.
2. To the clean pot, add a layer of onions, followed by a layer of tomatoes, a layer of bell peppers, and a layer of meat. Repeat until all the ingredients have been used.
3. Season with salt and paprika, and sprinkle the chopped cilantro over top of the ingredients. Pour over the water and bring to a simmer over medium-low heat (you may need more or less water depending on the size of your pot- just make sure the ingredients are fully covered). Let simmer for 1.5 hours.
4. After 1.5 hours, add the whole potatoes to the pot, and make sure the water is fully covering them. Simmer for another 30 minutes until the potatoes are cooked through.
5. To serve, transfer the meat, potatoes, and vegetables to your serving platter and top with fresh onion and cilantro. Ladle the broth into a bowl, and eat separately or as a soup. I love to eat this with ajika, a spicy and garlicky Georgian sauce (if you’re looking to try it, I recommend the one from Zakuson). Enjoy!

For a detailed video tutorial, watch my TikTok here: