Middle Eastern · Dinner
Okra Stew with Beef
Beef chuck simmered slowly with okra, tomatoes, onion, and garlic until the meat turns tender and the okra thickens the sauce without sliminess. Warm spicing of cumin, coriander, and cinnamon rounds out the broth. Served over rice with lemon for brightness.
$5
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
455Calories
33.8gProtein
27.9gFat
18.2gCarbs
7.8gSugar
6.1gFiber
1130mgSodium
123mgChol
9.7gSat Fat
1180mgPotassium
115mgCalcium
5.4mgIron
2.6mcgVitamin B12
25mgVitamin C
gluten-free
low-carb
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes, trim the okra stems, chop the onion, mince the garlic, and crush the canned tomatoes.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides for 5 minutes until a deep crust forms.
3
Sweat
Add the onion and garlic to the pot over medium heat and cook for 3 minutes until soft and translucent.
4
Bloom
Stir cumin, coriander, and cinnamon into the pot over medium heat for 30 seconds until fragrant, then add canned tomatoes, tomato paste, beef stock, salt, and black pepper.
5
Simmer
Bring the pot to a gentle bubble over medium-low heat, cover, and simmer 60 minutes until the beef is fork-tender, then add the okra.
6
Simmer
Continue simmering uncovered over low heat for 20 minutes until the okra is tender and the sauce has thickened, then stir in lemon juice.
7
Plate
Spoon the stew into a bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 7 oz200g fresh okra
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp coriander, ground
- 1/2 tsp1/2 tsp cinnamon, ground
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp cilantro
