Okra Stew

My children’s father is Middle Eastern and they have their own version of this stew. I also grew up with a slightly different take on it in the South. The one thing both traditions have in common is okra. Okra Stew represents the blending of many cultures that quickly became a family favorite. My son especially loves it. I’ll never forget when he would meet me at the door asking for “Oprah stew.” He was just six years old then and still working on the pronunciation. It remains a core memory and this meal is still a top request.

Prep for Success

Set yourself up for success by preparing all of the ingredients before you start cooking. Having everything chopped and ready keeps the process stress-free and enjoyable.

Start by dicing a yellow onion into even-sized pieces with the 7-5/8" Petite Chef. This knife makes quick work of it and delivers clean, uniform cuts that will cook down beautifully.

Next, take three to four garlic cloves and mince them using the same knife.

Use a 6-3/4" Petite Carver to cube about a pound of beef into bite-sized chunks. The knife allows for controlled slices, so you can create uniform cuts that cook evenly.

Pick up the 7-5/8" Petite Chef again to slice up three celery stalks, leafy tops included. The crisp stalks and tender leaves both add flavor to the dish.

For tips on how to cut celery, check out our easy tutorial.

For the tomatoes, reach for the Trimmer to quarter two ripe plum tomatoes.

Lastly, prepare the okra by cutting about two cups’ worth into half-inch coins with the 4" Paring Knife. Whether fresh or frozen this cut helps them cook evenly and blend right into the recipe with their signature texture.

Low and Slow

Using a large stockpot, over medium-high heat, sauté some onions and garlic in oil for roughly four minutes. Add in the cubed beef to brown on all sides. Next add in the celery, beef stock, tomato paste and the bay leaf, bringing all ingredients to a rapid boil. Stir in all the spices, including the saffron threads, before reducing heat to low. Cover with a lid and let the stew simmer gently for about an hour.

After an hour add the plum tomatoes, replace the cover and let it cook another 20 minutes. At this point, check the meat for tenderness. The timing can vary depending on the cut of meat you’re using. Once it’s cooked to your liking, add the okra and bring the pot back up to a boil over medium-high heat. The okra usually warms through in about seven minutes. Once it’s ready, remove the pot from the heat.

Okra Stew truly rewards patience. The beef shines with time, becoming more tender and flavorful the longer it simmers so, if you can, make it a day ahead. The flavors deepen overnight, making it even better the next day.

If you are short on time, consider making it in a slow cooker or substituting cubed chicken thighs for the beef, which cuts down the cooking time significantly. If using a slow cooker, brown the meat first in a skillet with a tablespoon of olive oil over medium heat. Then add the meat to the slow cooker, ensuring all ingredients except the okra are added and cook on low heat for six hours. Add the okra in at the end to cook for five to seven minutes.

Serve and Enjoy

Okra is a timeless ingredient that has been enjoyed for centuries and it’s exciting to see it making a comeback in modern kitchens. This Okra Stew is a hearty, flavor-packed dish that shines when served over hot rice or quinoa. The saffron and turmeric create a broth with rich depth, balanced by the tenderness of the beef and its star ingredient – okra.

Though I’m not the biggest beef fan myself, I have to admit the stew meat and stock add incredible flavor to the broth. The combination of spices, tender vegetables and savory broth make this a comfort dish through and through. Even if you don’t usually reach for okra, this recipe just might win you over. Serve, share and savor it, because this is one of those meals that always delights.