Beer-Braised Beef and Potato Khashlama in a Cauldron
Amazingly delicious, rich, and hearty stew! This beer-braised beef and potato khashlama cooked in a cauldron will be loved by everyone. It’s a dish for real gourmets. The beer adds a unique malty aroma, and the flavor can be adjusted with various spices.
Updated : 11 August, 2025
Easy
About 30 min.
Ingredients
2 kilograms
Beef
1.5 kilograms
Potato
0.5 liter
Beer
1 kilograms
Bell pepper
1 kilograms
Tomato
1 kilograms
Onion
10
Garlic
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any meat, but it tastes especially good with beef.
Step 2
Wash the meat, pat it dry, and cut into medium-sized chunks (about the size of a matchbox).
Step 3
Peel the potatoes, carrots, onions, and garlic. Cut bell peppers in half and remove the seeds and stems. If possible, use peppers of different colors - it will make the dish look more appetizing. Rinse all vegetables in clean cold water.
Step 4
Slice onions into half-rings, bell peppers into strips, and carrots into rounds. You can cut them any way you like, just avoid cutting too small, or they’ll disintegrate during cooking.
Step 5
Place half of the onions, carrots, and peppers at the bottom of the cauldron.
Step 6
Add the meat on top as the next layer. Season with salt and pepper to taste. Add whole garlic cloves.
Step 7
Add the remaining onions, carrots, and peppers as the next layer.
Step 8
Slice tomatoes into rounds and place half of them evenly over the vegetables in the pot.
Step 9
Add a layer of potatoes. If the potatoes are small, you can leave them whole. I cut mine into large chunks. Again, salt and pepper to taste. Add the remaining tomatoes on top. Put the cauldron on the fire.
Step 10
Once the bottom is hot and you hear the sizzle of onions frying, pour in light beer. For a soupier dish, increase the beer amount to 0.7-1 liter (about 3-4 cups). Cover with a lid, reduce the heat, and simmer for at least 2 hours.
Step 11
Toward the end, sprinkle the khashlama with finely chopped herbs. Parsley or cilantro work great. I usually also add a few basil sprigs.
Step 12
Cover again and leave the cauldron over glowing coals for 10-15 minutes.
Step 13
The beer khashlama is ready! You can serve it as a thick soup.
Step 14
Or serve it as a second course by scooping the meat and vegetables with a slotted spoon, and the broth separately in a bowl.