Tender beef simmered in a rich, flavorful broth with succulent okra – that's the promise of our Beef and Okra Stew. This hearty dish, a staple in many Middle Eastern and African cuisines, is surprisingly easy to make, even for novice cooks. Forget the slimy okra you might be used to; our recipe focuses on techniques that ensure perfectly tender, yet pleasantly textured okra in every bite. We'll unlock the secret to achieving that ideal balance between perfectly cooked beef and vibrant, flavorful okra, all without compromising on taste.
This recipe is a celebration of simple ingredients elevated to a culinary masterpiece. The combination of fragrant spices and the slow cooking process unlocks a depth of flavour that will leave you wanting more. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions to create your own delicious and slime-free Beef and Okra Stew.
Tools Needed
- Frying pan
- Pot or Dutch oven
- Oven
Ingredients
- Frozen okra: 1 pound
- Chunk beef: 1 pound
- Large tomatoes: 4, grated
- Garlic cloves: 5
- Cilantro: 1/4 bunch
- Large onion: 1, sliced
- Sugar: 1/2 teaspoon
- Crushed red pepper: 1/2 teaspoon
- Sweet paprika: 1 tablespoon
- Salt: 1 teaspoon
- Baharat (or cumin): 1 teaspoon
- Black pepper: 1/2 teaspoon
- Olive oil
Step-by-Step Instructions
Step 1. Prepare the Okra and Beef
- Deep-fry the frozen okra in small batches until golden brown (approximately 3-4 minutes per batch). This removes the slimy texture.
- In a large pot or Dutch oven, season the beef chunks with salt, black pepper, and a little olive oil. Brown the beef until nicely colored.
Step 2. Sauté Aromatics and Combine Ingredients
- Remove the browned beef and set aside. In the same pot, add more olive oil and caramelize the sliced onions.
- Add the chopped garlic and cilantro to the caramelized onions.
- Return the browned beef to the pot. Add the grated tomatoes, fried okra, paprika, sugar, crushed red pepper, baharat (or cumin), salt, and black pepper.
Step 3. Simmer and Braise
- Cover the ingredients with hot water.
- Add the chopped cilantro, cover the pot, and transfer to a preheated oven at 325°F (160°C) for 1-1.5 hours.
Step 4. Serve
- Serve hot over rice, garnished with extra cilantro.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- Deep-frying the okra is crucial for eliminating the slimy texture.
- Feel free to substitute cumin or any spice you prefer for baharat.
Nutrition
- N/A
FAQs
1. Why does okra get slimy, and how does this recipe prevent it?
Okra's slime is caused by its mucilage. This recipe uses a quick sear and acidic ingredients (like tomatoes) to break down the mucilage, resulting in tender, non-slimy okra.
2. Can I use different types of beef for this stew?
Yes! Stewing beef, chuck roast, or even short ribs will work well. Choose a cut with some fat for richer flavor.
3. What can I substitute if I don't have all the spices listed?
Feel free to adjust the spices to your taste. If you're missing one or two, the stew will still be delicious. Focus on getting the main flavors (cumin, coriander, turmeric) right.
Enjoy your perfectly tender, flavorful Middle Eastern Okra and Beef Stew! This recipe is a testament to the magic of simple ingredients and careful technique. Serve it hot with crusty bread for a truly satisfying and memorable meal.