Okra Stew

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Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 pound beef chuck roast or lamb shoulder, cubed
  • 3 sliced celery stalks, including flower tops
  • 3 cups beef stock
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon garlic powder
  • 1 tablespoon sweet paprika
  • 1 tablespoon turmeric
  • Salt and pepper, to taste
  • 1 pinch saffron threads, optional
  • 2 plum tomatoes, cut into quarters
  • 2 cups fresh or frozen okra, cut into coins about 1/2" thick

Directions

  1. Using a heavy stockpot over medium-high heat, add oil, onion and garlic. Sauté for 4 minutes then add the cubed meat and brown on all sides.
  2. Add the celery, beef stock, tomato paste and bay leaf. Bring to a rapid boil.
  3. Next hit the meat with all the spices, including the saffron threads, if using.
  4. Reduce the heat to a low setting and cover with a lid.
  5. After an hour or so, add the fresh plum tomatoes.
  6. Continue to cook over low heat for an additional 20 minutes.
  7. Test the meat for tenderness.
  8. When complete, add the okra and bring the pot back up to a rapid boil over medium-high heat.
  9. Once the okra is heated, usually after about 7 minutes, remove the pot from the heat.
  10. Serve over hot rice or quinoa.

Tip: If you're short on time, you can always put the remaining ingredients into a slow cooker to continue cooking for 6 hours on a low setting after you brown the meat.

https://www.cutco.com/learn/okra-stew