Khashlama Po-Armyanski (Layered Armenian Beef, Bell Pepper, Tomato & Beer/Wine Braise) – Authentic Armenia Recipe
Slow-simmered in its own juices with layers of sun-ripened tomatoes, peppers, and mountain herbs.
- Country of Origin
- 🇦🇲 Armenia (Caucasus, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef chunks, Layered bell peppers, Ripe plum tomatoes, Fresh basil, Tarragon
Ingredients for Khashlama Po-Armyanski (Layered Armenian Beef, Bell Pepper, Tomato & Beer/Wine Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef chunks, prepped into bite-sized pieces
- 1.5 cups layered bell peppers, washed and trimmed
- 1 cup ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh basil
- 1.5 tbsp traditional Armenia seasoning (tarragon, cilantro, garlic, rich broth)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef chunks for 5 minutes.
- Add minced onion, garlic, fresh basil, and tarragon, cilantro, garlic, rich broth, stirring for 2 minutes until deeply aromatic.
- Add layered bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe plum tomatoes right before serving warm.