Rich Okra Stew

Name: Rich Okra Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 pounds chuck roast; 1 onion; 1 tablespoon garlic; 1 teaspoon ground cumin; 2 teaspoons paprika; ¼ teaspoon cayenne pepper; 15 ounces canned tomato sauce; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 cups beef broth; 1 pound okra

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
360 kcal
Course
Main Course
Cuisine
Mediterranean

Rich Okra Stew

Winston Campbell

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This hearty and flavorful okra stew features tender pieces of beef and okra cooked in a rich tomato-and-onion-based broth.

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Ingredients

Servings

2 tablespoons olive oil extra virgin
2 pounds chuck roast cut into 1-inch pieces
1 onion chopped; 6 ounces
1 tablespoon garlic minced
1 teaspoon ground cumin
2 teaspoons paprika
¼ teaspoon cayenne pepper
15 ounces canned tomato sauce
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
½ teaspoon black pepper
2 cups beef broth
1 pound okra ends trimmed, fresh or frozen

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Instructions

In a large, heavy-bottomed 5-quart stockpot with a lid, heat the oil over medium-high heat. Add the meat and onions. Cook, stirring often, until browned, about 5 minutes.
Stir in the garlic, cumin, paprika, and cayenne. Cook, stirring, for 30 seconds.
Stir in the tomato sauce, beef broth, salt, and pepper.
Bring the stew to a boil over high heat, then cover and turn the heat down to low, keeping the dish at a steady simmer. Cook, stirring occasionally, until the meat is tender, about 45 minutes.
Stir in the okra, cover again, and cook until tender, about 10 minutes. Serve immediately.

Notes

You can use frozen chopped onions, but they will release quite a bit of water into the pan, preventing the meat from browning. It will still be delicious, but if using frozen onions, consider cooking the meat separately, then removing it and adding the onions.
The stockpot will be a bit crowded, so if you'd like, you can cook in batches - two batches for the beef, set it aside, then cook the onions. But I'm a lazy cook so I just cook them together with excellent results.
If you'd like a thicker stew, there are two ways to achieve that:
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze this stew for up to three months. I freeze it in individual microwave-safe containers, thaw it overnight in the fridge, and then reheat it covered in the microwave.
Cook the stew partially covered to allow some of the liquids to evaporate.
Stir in cornstarch slurry at the end of cooking. Mix a tablespoon of cornstarch with 1-2 tablespoons of cold water, then stir the slurry into the stew.