Ostri

About This Recipe

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.

Ingredients

Serves 4

• 800 gbeef chuck(cut into chunks)
• 2 largeonions(sliced)
• 4 clovesgarlic(chopped)
• 400 gtomatoes(chopped or canned)
• 2dried chillies(whole or 1 tsp chilli flakes)
• 1 tspground coriander
• 1 tspground fenugreek
• 1 tsppaprika
• 200 mlbeef stock
• 1 large bunchfresh coriander(chopped)
• 2 tbspvegetable oil

Instructions

1. 1

   Brown beef

   Brown beef chunks in oil in batches over high heat. Set aside.

2. 2

   Soften aromatics

   Cook onions in the same pot until golden. Add garlic, dried chillies and all spices. Cook 2 minutes.

3. 3

   Add tomatoes

   Add tomatoes and cook down 10 minutes until thickened.

4. 4

   Braise

   Return beef to pot, add stock. Bring to a simmer, cover and braise 75–90 minutes until beef is very tender.

5. 5

   Finish

   Stir in fresh coriander. Taste and season. Serve with Georgian bread or white rice.

Variations

• •

  Use lamb instead of beef for a richer result.

• •

  Add aubergine for an extended vegetable version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 4 days or freeze for 3 months.

Frequently Asked Questions