Ingredients:
• 2 lb boneless chuck roast, cut into 1 1/4-inch pieces
• 3 tablespoons unsalted butter
• 3 onions, thinly sliced
• 5 garlic cloves, thinly sliced
• 2 bell peppers, chopped
• 1½ teaspoons Khmeli- Suneli
• ½ teaspoon Adzhika
• 2 teaspoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 4 tomatoes, chopped or 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh basil
• ¼ cup chopped fresh flat-leaf parsley
Directions:
• Preheat oven to 350°F.
• Melt butter in a large Dutch oven over medium-low.
• Increase heat to medium-high.
• Season the chuck roast with 1 teaspoon salt and 1 teaspoon black pepper. Cook until browned on all sides, for about 10 minutes.
• Add onions and cook, stirring often, until softened, for 6 to 8 minutes.
• Add bell pepper and continue cooking for another 5 minutes.
• Add garlic and cook for 1 more minute.
• Add tomatoes, beef broth, Khmeli-Suneli, Adzhika spice, 1 teaspoon salt, 1 teaspoon black pepper, cilantro, basil, and parsley.
• Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours.
• Serve warm with rustic crusty bread, egg noodles, or mashed potatoes.
