Name: Ojakhuri Georgian Meat Stew
Cuisine: Georgian
Ingredients: 1kg beef (fast-cooking cut) OR can use pork/chicken instead!; 5-6 potatoes; 2 carrots; 2 onions; 3 sweet peppers (any colour); 2 cans of plum potatoes; 4-5 garlic cloves; Salt, pepper; Chilli pepper; Dry herbs: coriander seeds, bay leef, basil, dill, parsley, mint, fenugreek - just a pinch; Vegetable oil for frying - should have enough to deep fry potatoes; Fresh herbs - cilantro, parsley

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If you’re sensing my nostalgia for the tastes of hearty, home cooked meals, you’re right. And that is why I am bringing you this Ojakhuri Georgian meat stew all the way from, you guessed it, Georgia…

Ojakhuri is a traditional Georgian dish and I love it because it truly captures the essence of family dining in Georgian culture. Ojakhuri, meaning ‘family meal’, features roasted meat and potatoes. It’s more than just a meal, it is a symbol of family time and shared experiences. And it is one of my favourite things to make.If it is Georgian flavours you’re after then you should definitely try my Chakhokhbili recipe.

Why You’ll Love this Ojakhuri Georgian Meat Stew

Generational tradition: Ojakhuri isn’t just a dish, it is a culinary tradition passed down through generations, representing family heritage and love and this is what makes it so special.
Unique family flair: The beauty of Ojakhuri is that each family adds their own unique twist, making this Georgian stew as versatile and diverse as you are!
Hearty core ingredients: While each family may add their own spicy flair to the Ojakhuri, the core ingredients stay the same. Juicy pieces of meat paired with perfectly fried potatoes make for a wholesome, satisfying meal.
Flavourful seasonings: This meaty stew bursts with flavour from hot spices, garlic, and fresh herbs ensuring that whoever is eating it will certainly be going for a second helping.
One pot wonder: The beauty of a stew is that you can do everything in one dish if you want to. The potatoes can be fried in a separate pan, OR, you could fry them in the stewing dish first, remove them and then carry on with the rest of the cooking. One less dish to clean? I’ll take it!

Ojakhuri Georgian Meat Stew Ingredients and Substitutions:

What you’ll need for this traditional Georgian delight:

Beef: I love using beef for my Ojakhuri but if you would prefer a ‘trimmer’ option then feel free to substitute it with chicken or pork. Health benefits of beef
Potatoes: In Ojakhuri, the potatoes are first fried in plenty of oil until golden brown, like potato chips would be, before being added to the pan with the meat and other vegetables. If you want to do everything in one pot, then simply start with the potatoes, remove them, put them aside, and continue with the process.
Tinned plum tomatoes: Cans of plum tomatoes are great for the Ojakhuri recipe because they add a rich flavour and a touch of sweetness, boosting the dish’s overall taste. Their tender texture blends well with the meat and vegetables, completing the stew perfectly.
Herbs: Coriander seeds, bay leaves, basil, dill, parsley, mint and thyme, are all the dried herbs that will ensure your Ojakhuri is simply delicious! And to top it off you can throw on some fresh parsley or coriander just before serving. You can really make this bit your own and personalise it.
Spices: You’ll look to paprika, chilli flakes, ground black pepper, fenugreek to spice up your Georgian stew. I would avoid using too much fenugreek but that is just my preference.

Top Tips Ojakhuri Georgian Meat Stew

Brown meat: The beef (or chicken) must be cut into pieces and browned in oil before adding the rest of the ingredients. This ensures the meat stays juicy and tender.
Marinate meat: I recommend marinating the meat in vegetable oil and spices ahead of time. You can also add wine and your favourite vinegars – remember that every family has their own secret recipe and ingredients so be inspired to create yours.
Fry those spuds: This is a very important step in the recipe and leaving it out may result in a sad stew and a sad you.
Throw it all in one pot: As I mentioned, doing this all in one pot means less washing up so this is indeed a very good idea for those of you who are starved for time.
Rice or bread: You choose! Or even better, serve both. Fresh, fluffy rice and crusty, buttered bread make the perfect accompaniments for this Ojakhuri. In fact, I am drooling just thinking about it…

Make Ahead and Storage Instructions

In my family we swear by ‘next-day-stew’ so if I really want a happy bunch then I prepare my Ojakhuri the day before and pop it in the fridge overnight. I then reheat it once I am ready to serve it. It will keep in an airtight container in the fridge for up to three days. If you want to batch cook and freeze then you can do that too.