Slide Meals

4-day slide meal plan · Protein: beef chuck roast

Days: 4
Protein: beef chuck roast
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Explore the rich, nutty, and aromatic flavors of Georgian cuisine with a delicious beef chuck roast slide-meal plan.

Slide Chain

• Day 1: Satsivi with Beef

• Day 2: Beef and Vegetable Chakhokhbili

• Day 3: Beef Stuffed Bell Peppers

• Day 4: Beef and Potato Stew

• Combined Shopping List

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Day 1: Satsivi with Beef

Ingredients

Main

• 2 lbs beef chuck roast

• 2 large onions, chopped

• 5 cloves garlic, minced

• 1 cup walnuts, ground

• 1/2 bunch fresh cilantro, chopped

• 1/2 cup pomegranate seeds

• 2 cups beef broth

• 1/4 cup red wine vinegar

• 1/4 cup olive oil

• salt to taste

• black pepper to taste

• 2 tbsp khmeli suneli

Directions

1. Season beef with salt and pepper, then brown in olive oil over medium heat.

2. Add onions and garlic; sauté until onions are translucent.

3. Add beef broth, vinegar, and khmeli suneli. Simmer for 1 hour.

4. Stir in ground walnuts and cook for another 30 minutes until thickened.

5. Garnish with cilantro and pomegranate seeds. Serve with bread.

Cook’s Notes:

Reserve half of the satsivi sauce before adding beef for use in Day 2.

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Day 2: Beef and Vegetable Chakhokhbili

Ingredients

Main

• 1 lb reserved beef chuck roast

• 1 reserved satsivi sauce portion

• 2 large tomatoes, chopped

• 2 bell peppers, sliced

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tbsp butter

• salt to taste

• black pepper to taste

• 1 tbsp paprika

Directions

1. Melt butter in a pot, sauté onion and garlic until soft.

2. Add tomatoes, peppers, and paprika; cook until soft.

3. Add beef, satsivi sauce, and broth. Simmer for 30 minutes.

Cook’s Notes:

Hold back a portion of the beef and vegetable mixture for Day 3.

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Day 3: Beef Stuffed Bell Peppers

Ingredients

Main

• reserved beef and vegetable mixture

• 3 large bell peppers, halved and seeded

• 1 cup cooked rice

• 1/2 cup walnuts, chopped

• 1/2 bunch fresh cilantro, chopped

• salt to taste

• black pepper to taste

Directions

1. Preheat oven to 375°F (190°C).

2. Mix beef and vegetable mixture with rice, walnuts, and cilantro.

3. Stuff bell peppers with mixture and place in a baking dish.

4. Bake for 25-30 minutes, until peppers are tender.

Cook’s Notes:

Serve with a side of fresh bread to soak up juices.

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Day 4: Beef and Potato Stew

Ingredients

Main

• remaining beef chuck roast

• 3 lbs potatoes, peeled and cubed

• 2 carrots, sliced

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 bay leaves

• 2 tbsp olive oil

• salt to taste

• black pepper to taste

Directions

1. Heat olive oil in a pot; add onion and garlic, sauté until golden.

2. Add potatoes, carrots, bay leaves, and remaining beef; stir well.

3. Pour in enough water to cover ingredients; season with salt and pepper.

4. Simmer for 1 hour, until potatoes are tender.

Cook’s Notes:

This hearty stew is perfect for using up any leftover beef.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• beef chuck roast — 4 lbs

• onion — 3 large

• garlic — 10 cloves

• walnuts — 2 cups

• fresh cilantro — 2 bunches

• pomegranate seeds — 1 cup

• potatoes — 3 lbs

• carrots — 2 lbs

• bell peppers — 3 large

• tomatoes — 4 large

• beef broth — 4 cups

• butter — 1/2 cup

• olive oil — 1 cup

• red wine vinegar — 1/4 cup

• salt — to taste

• black pepper — to taste

• paprika — 2 tbsp

• bay leaves — 4

• flour — 1/4 cup

• khmeli suneli — 2 tbsp

• bread — 1 loaf

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Final Notes

Enjoy this flavorful journey through Georgian cuisine, savoring each dish while minimizing waste with smart planning.