Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Ostri is a bold Georgian stew — tender slow-braised beef in a vibrant tomato and herb sauce fired up with dried chillies. The name comes from the word for 'spicy' and the dish delivers on its promise. Unlike many Georgian stews that rely on walnut sauces, ostri is straightforwardly tomato-based, making it one of the more accessible dishes for newcomers to Georgian cuisine.
Serves 4
Brown beef chunks in oil in batches over high heat. Set aside.
Cook onions in the same pot until golden. Add garlic, dried chillies and all spices. Cook 2 minutes.
Add tomatoes and cook down 10 minutes until thickened.
Return beef to pot, add stock. Bring to a simmer, cover and braise 75–90 minutes until beef is very tender.
Stir in fresh coriander. Taste and season. Serve with Georgian bread or white rice.
Brown the beef in batches — overcrowding steams rather than sears.
Adjust chilli quantity to your heat preference.
The stew improves greatly the next day as flavours meld.
Use lamb instead of beef for a richer result.
Add aubergine for an extended vegetable version.
Refrigerate for up to 4 days or freeze for 3 months.
Ostri is a traditional Georgian dish closely associated with Tbilisi city cooking. Its tomato base reflects the influence of the Silk Road trade that brought tomatoes and chillies to the Caucasus.
Ground fenugreek (shambala) is a key spice in Georgian cuisine. It adds a slightly bitter, maple-like warmth to stews and walnut pastes.
Per serving · 4 servings total
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