Hearty chanakhi: Ukraine’s one‑pot beef and bean sensation

Eastern cuisine is mainly associated with Ukrainian borscht, coffee with lard, and pelmeni, but it offers many more delicacies. One of these is chanakhi. This dish is somewhat between the well-known Breton beans and goulash. It will warm you up and satisfy even the hungriest of appetites. This dish has several versions, as chanakhi is made slightly differently in each region. Nonetheless, it is always plentiful and delicious.

Even though chanakhi is a popular Ukrainian dish, Georgians, Tatars, and highlanders from Tyrol also claim its origin. Regardless of its origins, one thing is certain—chanakhi is a real treat for the taste buds.

This hearty dish, made of meat and beans, has gained popularity in Ukraine and other regions of Europe. A lot is happening in the pot, with plenty of meat, hearty beans, and vegetables. After a meal of chanakhi, no one will leave the table hungry.

Ingredients:

                                                          
• 1.1 pounds of boneless beef
• 4 large potatoes
• 3 large carrots
• 0.66 pounds of white beans
• 6 tablespoons of wheat flour
• 4 tablespoons of cooking oil
• 4 cloves of garlic
• half a cup of tomato paste
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 bunch of parsley
• 2 teaspoons of ground hot pepper or cayenne
• 2 teaspoons of salt
• 2 teaspoons of black pepper

Directions:

                                                  
1. Rinse the beans thoroughly and cover them with 3 quarts of water. Let them soak overnight.
2. The next day, drain the soaked beans and transfer them to a pot. Cover with the water they soaked in. Add the tomato paste.
3. Cut the beef into small pieces.
4. Heat a tablespoon of oil in a pan and sear the meat on all sides until browned.
5. Add the seared meat to the pot with the beans.
6. Sprinkle the beans and meat with dried herbs.
7. Cook everything together for about 35 minutes.
8. Peel, wash, and cut the potatoes and carrots into sticks.
9. Heat 3 tablespoons of oil in a pan and sauté the vegetables until golden. Season with salt and pepper.
10. In a dry pan, toast the flour until it turns golden. Gradually add cold water, stirring constantly until you get a smooth consistency (roux).
11. Pour the roux into the pot with the soup, stirring constantly.
12. Add the garlic, pressed through a garlic press.
13. Add hot pepper, salt, and pepper to taste.

Serve chanakhi with sautéed vegetables and sprinkle with chopped parsley. Enjoy!