Main
Ostri with beetroot and radish
About this dish
Nino Beridze brings you a hearty Georgian braised beef stew, Ostri, made vibrant with sweet roasted beetroot and crisp radish. Bold flavors of coriander and garlic make this a soul-warming dish, served with crusty bread for dipping into the rich sauce.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck
protein800 g
Imperial measurement: 1.75 lbs
Beetroot
vegetable2 medium (400 g)
Imperial measurement: 2 medium (14 oz)
Radishes
vegetable200 g
Imperial measurement: 7 oz
Onion
vegetable1 large (200 g)
Imperial measurement: 1 large (7 oz)
Garlic
spice4 cloves
Ground coriander
spice2 tsp
Paprika
spice1 tsp
Beef stock
liquid500 ml
Imperial measurement: 2 cups
Tomato paste
seasoning2 tbsp
Vegetable oil
fat2 tbsp
Fresh parsley
herb¼ cup
Fresh dill
herb¼ cup
Salt, Pepper
seasoningto taste
Method
Sear the beef
10 minutesHeat 1 tbsp oil in a heavy pot over high heat. In batches, sear beef cubes until browned all over. Transfer to a plate.
Sauté aromatic
4 minutesIn the same pot, add remaining 1 tbsp oil. Sauté onion until translucent, about 3 minutes. Add garlic, coriander, and paprika; stir for 1 minute.
Add tomato paste
1 minuteStir in tomato paste and cook for 1 minute to deepen flavor.
Deglaze and braise beef
60 minutesReturn beef to pot. Pour in beef stock, bring to a boil, then cover and simmer on low heat for 1 hour.
Roast beetroot and radish
30 minutesMeanwhile, preheat oven to 200°C (400°F). Spread beetroot on a baking sheet, drizzle with oil, and roast for 20 minutes. Add radish halves for the last 10 minutes (total 30 minutes).
Combine and season
5 minutesOnce beef is tender, stir roasted vegetables into pot. Simmer 5 minutes. Season with salt and pepper.
Garnish and serve
2 minutesSprinkle fresh parsley and dill over Ostri. Serve hot with crusty bread.
Equipment
- [object Object]
Nutrition facts
Tips
- For extra richness, use bone-in beef shin instead of chuck and simmer a little longer until the meat falls off the bone.
- If you want a thicker stew, mash a few forkfuls of the cooked beetroot and stir them into the sauce.
- This dish tastes even better the next day – the flavors will meld beautifully overnight.
Serving suggestions
- Serve with crusty bread or Georgian shoti bread. A side of pickled vegetables cuts through the richness beautifully.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.