Ostri is a bold Georgian stew β 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 75β90 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 β overcrowding steams rather than sears.
Adjust chilli quantity to your heat preference.
The stew improves greatly the next day as flavours meld.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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 β 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.
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.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum β what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving Β· 4 servings total
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