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5.0 from 6 votes

Rich Okra Stew

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

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the garlic, cumin, paprika, and cayenne. Cook, stirring, for 30 seconds.
  3. Stir in the tomato sauce, beef broth, salt, and pepper.
  4. 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.
  5. 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

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

% 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.