Rich Okra Stew
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
Mediterranean
Rich Okra Stew
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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
- 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 cumin ground
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper
- 15 ounces tomato sauce canned
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 cups beef broth
- 1 pound okra ends trimmed, fresh or frozen
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.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
9g
(3%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Sodium
587mg
(24%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 587mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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