Easy beef khashlama soup recipe

This is a simplified and modern variation of beef khashlama, a traditional stew popular in Armenia and Georgia. While lamb is typically used in the classic version, this recipe uses beef, which is easier to find in many regions and still delivers excellent flavor and texture. The meat is simmered slowly with vegetables until tender and infused with rich taste.

In contrast to traditional khashlama, which frequently leaves components in big chunks, my easy beef khashlama variation requires that everything be chopped into bite-sized bits. This makes the food easier to chew and enables a more consistent texture, particularly when it is served as soup. One unusual ingredient in this dish is eggplant, which isn’t typically used in khashlama but gives the beef and veggies a great depth and delicate smokey taste.

This version is great for home cooks who want something hearty, flavorful, and simple to prepare. It requires minimal seasoning, relying mostly on the natural taste of the ingredients and the slow-cooking method to develop a rich and comforting broth.

What is Khashlama?

Khashlama is a traditional meat and vegetable stew from the South Caucasus, especially Armenia and Georgia. The name derives from the Armenian word khashel, which means “to boil.” The dish is typically prepared by simmering lamb or beef with a variety of vegetables and very few spices. This slow-cooking process allows the flavors to blend naturally without the need for complex seasoning.

What ingredients can be used for Khashlama?

Lamb is traditionally used in khashlama, but beef is a suitable and flavorful alternative. Chicken is not recommended, as it lacks the depth needed for this type of stew.

Common vegetables used include: onions, tomatoes, bell peppers, potatoes, carrots.

This version also includes eggplant, which adds a pleasant, slightly smoky taste. Bell peppers are especially recommended, as they enhance the overall flavor of the broth.

Storing and reheating

Storing: let the beef khashlama cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. 

Reheating: warm on the stovetop over medium heat until hot, or microwave in portions, stirring halfway through.

Easy Beef Khashlama Recipe

Simple Beef Khashlama stew with vegetables and broth.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Soup

Servings 6 servings

Calories 261 kcal

Ingredients

  

• 2.5 l beef stock
• 500 g beef
• 1 medium onion
• 2 medium potatoes (peeled and washed)
• 1 carrot
• 1 eggplant
• 2 tomatoes
• 1 red bell pepper
• 2 bay leaves
• 1.5 tsp salt (divided)
• 1.5 tsp black pepper (divided)
• 0.5 tsp smoked paprika
• 1 tsp tomato sauce
• 2 tbsp olive oil
• Fresh parsley, cilantro or basil, to serve

Instructions

 

• Dice all vegetables into small cubes: onion, peeled potatoes, carrot, eggplant, tomatoes, and red bell pepper. Cut the beef into small cubes (about 1 cm pieces) for even cooking.
• In a large pot, heat 2 tablespoons of oil over slightly higher than medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the cubed beef and stir. Cook for 1 minute, then season with 0.5 tsp salt and 0.5 tsp black pepper. Continue cooking for 5–7 minutes, until the beef starts to brown slightly.
• Add the carrots, eggplant, tomatoes, potatoes, and bell pepper to the pot. Pour in the beef stock and stir to combine. Bring to a simmer and cook uncovered for 5 minutes.
• Add 1 tbsp of tomato sauce, remaining salt and black pepper (1 tsp each), and 0.5 tsp of smoked paprika. Stir well and continue simmering for another 15 minutes.
• Taste the soup and adjust seasoning if needed. Add bay leaves, reduce the heat to slightly below medium, and simmer gently for 30 more minutes until the beef and vegetables are fully tender.
• Remove bay leaves before serving. Ladle into bowls and garnish with freshly chopped parsley, cilantro, or basil as desired.

Keyword beef khashlama, beef stew, Khashlama

Nutrition table of beef khashlama